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