The Best Indian Lamb Curry

1. 1

   The marinade is made up of spices, oil and lime, and a ginger garlic paste. To prepare the ginger garlic paste, in a food processor or small blender, blend/pulse the onion, garlic, ginger, and cilantro leaves until completely pureed and a thick paste forms (This can be kept in the fridge about 3 weeks).

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   Marinate the lamb in ginger garlic paste and the other marinade ingredients for a minimum of 1 hour, preferably overnight.

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   *Note: Chili powder in India is MUCH spicier than chili powder in the U.S. so judge this on taste (before adding the lamb in, obviously). 1 tsp hot chili powder is likely 2-3tsps for most chili powders in the U.S.

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   In a large pot, add the oil and a stick of cinnamon over medium heat about 1 minute.

5. 5

   Add the thinly sliced onion and fry for 10 minutes until cooked through and slightly browned.

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   Add the pulp (remaining onion and tomatoes) to the pan and simmer for 20 minutes, covered. Season with salt.

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   Add the marinated lamb and cook uncovered for 30 minutes at a simmer for 30 minutes.

8. 8

   Add the boiling water to the pan, cover, and cook at a simmer until the lamb is just about tender - about 20 minutes.

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   Add the potatoes and cook for another 10-15 minutes max until the potatoes are cooked through -- you want to watch this carefully so they don't get mushy!

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    Season again with salt and garnish with cilantro. Serve with lime wedges, yogurt, naan/bread, and rice. Enjoy!

No additional tips available.