Lamb Curry with Tomatoes and Spices

This lamb curry features tender chunks of lamb simmered with ripe tomatoes and a blend of traditional spices that create a rich, aromatic dish. The addition of fresh cilantro and a hint of coconut milk offers a delightful twist, balancing the heat with creaminess. Perfect for a cozy dinner, this recipe respects traditional curry-making methods while adding a creative touch.

Ingredients:

• 2 lbs lamb, cut into chunks
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 large tomatoes, chopped
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the lamb chunks to the pot, browning them on all sides.
5. Sprinkle in the curry powder, coriander powder, turmeric, and red chili powder. Stir well to coat the lamb in spices.
6. Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
7. Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low and cover, allowing it to cook for 1.5 to 2 hours, or until the lamb is tender.
8. Season with salt to taste and garnish with fresh cilantro before serving.