Lamb Curry

This is a family recipe for lamb curry.

Makes 3-4 servings [varies based on portion size].

What you need:

• 1 dried chili
• 1 tablespoon oil and 1 teaspoon oil, divided
• 1 and a half pounds leg of lamb, cut into 1-inch by 1/2-inch pieces
• 1 and a half teaspoon minced ginger
• 1 and a half teaspoon chopped garlic
• 1/2 teaspoon cayenne powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon tumeric
• 2 tablespoons plain yogurt
• 1 teaspoon salt and additional salt to taste
• Cilantro leaves [optional]

Directions:

1. Pre-heat 1 tablespoon oil over medium heat for 30 seconds in a large pot with a lid.
2. Add the chili to the pot and a few seconds later, add the onions. Cover the pot.
3. While the onions are cooking, in a prep bowl, add the 1 teaspoon oil, ginger, garlic, cayenne powder, cumin powder, coriander powder, turmeric, yogurt and 1 teaspoon salt to the lamb. Massage it in well.
4. Stir the onions occasionally to prevent  it from burning. Continue cooking them until they have turned light brown [about 10 minutes total].
5. Once browned, add the seasoned raw meat to the pot. Cook uncovered over medium heat until the meat changes in color.
6. Cover and continue to cook for approximately 15 minutes.
7. Garnish with cilantro and add additional salt if desired.
8. Serve and enjoy! 

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.