Ingredients:

  • 2 lbs (900g) lamb shoulder, cut into 1.5-inch cubes
  • 1 cup (240ml) plain full-fat yogurt
  • 2 tablespoons (30ml) ginger-garlic paste
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) Kashmiri chilli powder
  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, finely chopped
  • 2 green chillies, slit lengthwise (optional)
  • 1 inch (2.5cm) piece of ginger, finely grated
  • 4 cloves garlic, minced
  • 2 teaspoons (10ml) ground coriander
  • 1 teaspoon (5ml) ground cumin
  • ½ teaspoon (2.5ml) ground cardamom
  • ½ teaspoon (2.5ml) Kashmiri chilli powder
  • 1 (14.5 oz / 411g) can crushed tomatoes
  • 1 cup (240ml) chicken or vegetable broth
  • 1 teaspoon (5ml) sugar
  • ½ teaspoon (2.5ml) salt, or to taste
  • 2 tablespoons (30ml) chopped fresh cilantro

Instructions:

  1. Combine lamb with marinade ingredients in a bowl. Mix well, cover, and refrigerate for at least 30 minutes.
  2. Heat oil in a large pot over medium heat. Add onions and green chillies (if using), and sauté until softened. Add ginger and garlic, and cook until fragrant.
  3. Add ground coriander, cumin, cardamom, and chilli powder to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
  4. Stir in crushed tomatoes and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Add the marinated lamb to the pot. Bring back to a simmer, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until the lamb is very tender.
  6. Stir in sugar and salt. Taste and adjust seasonings as needed. Simmer uncovered for another 15 minutes to allow the sauce to thicken slightly.
  7. Garnish with fresh cilantro before serving.