“Curries are actually very simple, despite the long simmering time and long ingredient list!”
1hr 30mins

Ingredients Nutrition


  1. Heat the oil over medium-high heat in a large, deep skillet that has a cover.
  2. Add the lamb chunks a few a a time and brown them on all sides, seasoning with salt and pepper as they cook. Remove as they're brown.
  3. Remove all but 2 tbsp of the fat.
  4. Cook the sliced onions over medium heat, stirring occasionally, until golden brown (10-15 minutes).
  5. Add the chopped onion, garlic, ginger, Garam Masala, and cayenne. Stir and cook over medium heat for 3-4 minutes, until onion softens.
  6. Return the lamb to the stock, bring to a boil, reduce to low heat, and simmer for about 1 hour or until lamb is tender.
  7. Remove the cover and if there is too much liquid, return to high heat and reduce.
  8. Taste and adjust seasoning.
  9. Stir in yogurt, remove from heat, and serve garnished with cilantro.

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