Hands-on Time
1 Hour 5 Mins
Total Time
10 Hours 5 Mins
Yield
Serves 6 (serving size: 2/3 cup curry and 1/2 cup rice)
Photo: Oxmoor House

How to Make It

Step 1

Combine garlic and ginger on a cutting board. Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times. Combine garlic mixture, yogurt, and 2 teaspoons garam masala in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.

Step 2

Add 1 1/2 cups water to bag; seal and shake to rinse lamb. Remove lamb from bag with a slotted spoon, reserving marinade in bag. Pat lamb dry with paper towels.

Step 3

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add half of lamb; cook 5 minutes or until browned, stirring occasionally. Remove lamb and juices from pan. Repeat procedure with remaining half of lamb.

Step 4

Reduce heat to medium. Add cumin, cinnamon, cardamom, cloves, and bay leaves to pan; sauté 30 seconds. Add onion; sauté 4 minutes or until browned. Return lamb and juices to pan. Add paprika, ground red pepper, and saffron; cook 15 seconds. Add reserved marinade and tomato paste, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 1 hour or until lamb is tender. Remove from heat; stir in remaining 1/4 teaspoon garam masala, cilantro, and black pepper. Serve over rice.

Cooking Light Global Kitchen

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