Lamb Curry

Ingredients

• 1 1/2 boneless leg of lamb, fat trimmed
• 2 tbsp. ground coriander
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. kosher salt
• 1/2 tsp. cayenne
• 1/2 tsp. ground turmeric
• 2 tbsp. fresh ginger
• 4 garlic cloves
• 2 tbsp. canola or vegetable oil
• 1 medium red onion
• 1 c. canned tomato sauce
• 1 c. water
• 2 tbsp. fresh cilantro, leaves and stems, finely chopped, for garnish
• Cooked basmati rice, for serving
• Naan, for serving

Directions

1. In a large bowl, coat lamb with coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic. Refrigerate, covered, for 30 minutes or up to 8 hours.
2. In a large pan or Dutch oven, heat oil over medium-high heat until it shimmers. Cook onion until it begins to soften, about 2 minutes. Add lamb and brown it on all sides, about 5 minutes.
3. Stir in tomato sauce and water and scrape the pan to deglaze (loosen) the stuck-on bits. Bring to a boil and lower heat to medium-low. Simmer, covered, until meat is fork-tender, about 45 minutes.
4. Top with cilantro and serve alongside basmati rice and naan if you have it.