Popular Recipes: Pakistani Lamb Curry

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Pakistani Lamb Curry

"An authentic, restaurant quality Pakistani lamb curry where you can easily adjust the heat. Eat with naan bread or basmati rice!"

Ingredients :

• 2 tablespoons ghee
• 1 large onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup water
• 1 (4 inch) piece ginger, peeled and roughly chopped
• 6 cloves garlic, chopped
• 2 pounds cubed leg of lamb meat
• 1 tablespoon salt, or to taste
• 1 tablespoon ground paprika
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cayenne pepper, or to taste
• 2 small serrano peppers, finely chopped, or to taste (optional)
• 1 tablespoon water, or as needed
• 2 tablespoons chopped fresh cilantro, or to taste
• 2 teaspoons garam masala

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

• Heat ghee in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic; puree sauce until smooth.
• Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low; simmer until tender and easily pulled apart with a fork, about 30 minutes.
• Place serrano peppers in a small food processor; grind with 1 tablespoon water until a paste forms. Add to the lamb; continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.

Notes :

• You may use vegetable oil in place of ghee.
• Lamb shoulder may be substituted for the lamb leg.

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