- 7 tablespoons vegetable oil
- 1 cup finely chopped onion
- 1/2 green chile pepper, finely chopped, or more to taste
- 5 cloves garlic, finely chopped
- 2 1/4 pounds boneless lamb shoulder, cut into 1-inch cubes
- 1 (12 ounce) can diced tomatoes
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 3 cups water, or more as needed
- Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.
- Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.
08/04/2019
recipepes.com
snow on the mountain (lamb curry), recipe
PT15M
PT1H
5
455 calories
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