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.

Notes

This basic lamb curry has flavors are typical of versions found in many North Indian restaurants. Serve it with baskets of hot buttered naan and basmati rice.