Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Dish
Cuisine: Indian
Author: Sabrina Snyder

Ingredients

  • 1/4 cup vegetable oil
  • 2 bay leaves
  • 4 whole cloves
  • 10 black peppercorns
  • 2 yellow onions chopped
  • 2 pounds boneless lamb cut into 1 pieces
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon turmeric
  • 2 teaspoons coriander
  • 2 teaspoons garam masala
  • 2 cups water
  • 1/2 cup tomato puree
  • 1/2 cup greek yogurt
  • cilantro for garnish (optional)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. To a large skillet or dutch oven add the oil on medium heat with the bay leaves, cloves, peppercorns and onions and cook, stirring, for 8-10 minutes.

  2. Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander and garam masala cooking and stirring for an additional 8-10 minutes.

  3. Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.

Nutrition Information

Yield: 6 servings, Amount per serving: 323 calories, Calories: 323g, Carbohydrates: 7g, Protein: 33g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 99mg, Sodium: 310mg, Potassium: 602mg, Fiber: 1g, Sugar: 3g, Vitamin A: 110g, Vitamin C: 5.6g, Calcium: 53g, Iron: 3.3g

Order lamb meat here >> https://farm2cook.com/locations/

Skip to content