Spicy Halal Lamb Curry

local_grocery_store Ingredients

• 500 500g halal lamb, cut into bite-sized pieces, g halal lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil, tablespoons
• 2 onions, finely chopped, onions, finely chopped
• 4 cloves garlic, minced, cloves garlic, minced
• 1 1-inch piece of ginger, grated, inch piece of ginger, grated
• 2 teaspoons ground cumin, teaspoons (ground cumin)
• 2 teaspoons ground coriander, teaspoons (ground coriander)
• 1 teaspoon ground turmeric, teaspoon (ground turmeric)
• 1 teaspoon ground paprika, teaspoon (ground paprika)
• 1 teaspoon ground cinnamon, teaspoon (ground cinnamon)
• 1/2 teaspoon cayenne pepper, teaspoon (cayenne pepper)
• 1 cup plain yogurt, cup (plain yogurt)
• 1 cup canned crushed tomatoes, cup (canned crushed tomatoes)
• 1 cup water, cup (water)
• Salt, to taste, Salt, to taste
• Fresh cilantro, for garnish, Fresh cilantro, for garnish

restaurant_menu Method

1. 1.Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.Add the chopped onions and cook until softened and golden brown, about 5 minutes.
3. 3.Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. 4.In a small bowl, mix together the ground cumin, ground coriander, ground turmeric, ground paprika, ground cinnamon, and cayenne pepper.
5. 5.Add the spice mixture to the pot and cook for 1 minute, stirring constantly to toast the spices.
6. 6.Add the halal lamb pieces to the pot and cook until browned on all sides, about 5 minutes.
7. 7.Reduce the heat to low and stir in the plain yogurt, canned crushed tomatoes, and water.
8. 8.Cover the pot and simmer for 1 hour, or until the lamb is tender and the flavors have melded together.
9. 9.Season with salt to taste.
10. 10.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

lightbulb_outline Tips

• chevron_rightFor an extra kick of spice, add more cayenne pepper or chopped fresh chili peppers.
• chevron_rightIf you prefer a milder curry, reduce the amount of cayenne pepper or omit it altogether.
• chevron_rightMarinating the lamb in yogurt for a few hours before cooking can help tenderize the meat and enhance the flavors.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day, allowing the flavors to develop even further.
• chevron_rightServe with a side of raita, a cooling yogurt-based condiment, to balance out the spice.