Ingredients

  • 3 lbs. leg of lamb, cubed, with or without bones depending on preference
  • 1 large sliced onion
  • 2-3 tablespoons oil
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon Indian chili powder
  • 1 teaspoon salt
  • 1 28 oz can whole tomatoes
  • 3 tablespoons crushed coriander seeds

Directions

Cook onion in oil till transparent, then add lamb and all spices except coriander. Turn and brown lamb in spices about 5 minutes. Add tomatoes. Cover and cook about 10 minutes. Stir in crushed coriander. Cook with lid barely ajar 1-2 hours or till lamb is very tender, stirring occasionally. Should have lots of gravy-like sauce.

Categories
Lamb
Keywords
Indian
MacGourmet downloadLamb Curry Peshawar. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course