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1
Chef's Note: You can replace the turmeric and masala powder with curry powder
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2
In a large cooking pot, heat the oil and add the chopped onions, frying until golden brown.
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3
Stir in the turmeric and masala powder (or curry powder), garlic and chiles, mix well and cook for a couple of minutes to integrate flavors.
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4
Add the lamb and sear on all sides.
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5
Sprinkle the flour over the meat using a sifting motion, spoon in tomato paste, then gradually add the stock (or water) stirring constantly while doing so.
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6
Reduce the heat, cover and simmer over low heat until meat is tender, about 1 hour.
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7
Check the pot often and stir so the curry doesn't burn.
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8
If the sauce is thickening too fast during this cooking time, add water to retain the consistency and to prevent burning.
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9
(If you prefer, once you have added the stock or water and the sauce is a good smooth consistency, you may transfer to a covered roasting pan and finish in the oven at 350 degrees F until the meat is tender.)
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10
In the last 30 minutes of cooking time, stir in the potatoes.
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11
While the lamb curry is in its last 1/2 hour, bring 5 cups of water to a boil, add rice and salt, reduce heat, cover and cook until tender, about 20 minutes.
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12
Remove from heat and let sit 5 minutes.
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13
Spoon rice onto serving plate, top with lamb curry and garnish with fresh cilantro.
