- 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
- 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.
08/28/2019
recipepes.com
pakistani lamb curry, recipe
PT15M
PT1H
5
455 calories
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