Lamb Curry with Tomatoes

This medium-spiced lamb curry combines tender pieces of lamb with rich tomatoes, aromatic spices, and a hint of creativity that sets it apart. The dish is balanced with traditional Indian flavors while incorporating a touch of sweetness from the tomatoes, resulting in a comforting meal that is both hearty and satisfying. Perfect for a family dinner or entertaining guests, this recipe is rich in protein and flavor, making it a wholesome choice for any occasion.

Ingredients:

• 1.5 lbs lamb shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 medium tomatoes, pureed
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the lamb pieces to the pot, browning them on all sides for about 5-8 minutes.
5. Incorporate the pureed tomatoes and tomato paste, stirring well to combine. Cook for 5 minutes until the mixture thickens.
6. Add garam masala, coriander powder, turmeric powder, red chili powder, and salt. Stir to coat the lamb evenly with the spices.
7. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook on low heat for about 45 minutes, or until the lamb is tender.
8. Taste and adjust seasoning if necessary. If the curry is too thick, add a little water to reach your desired consistency.
9. Serve hot, garnished with fresh cilantro, alongside rice or naan.