Ingredients

2 lbs bone-in lamb chops, cut into chunks

1 onion chopped

4 cloves garlic minced

4 tbsp oil

2 chili peppers chopped

1-inch ginger grated

1 tomato chopped

1/4 cup chopped cilantro

3/4 tsp ground tumeric

2 tsp ground cumin

2 tsp ground coriander

1 1/2 tsp garam masala

1/2 tsp ground cayenne

1/4 tsp ground cloves

1 tsp salt

freshly ground black pepper to taste

1 can coconut milk

Preparation

  1. Rub 1 tsp of garam masala, 1/2 tsp salt, and some freshly ground black pepper on the lamb chunks.
  2. Heat 2 tbsp oil in a large stock pot. Brown the lamb chunks, then remove to a separate bowl.
  3. Heat remaining oil in the pot. Fry onion, garlic, ginger, and chilies until onion turns golden.
  4. Add the spices and fry for a minutes.
  5. Add tomato plus accumulated juices and cilantro. Fry until the tomatoes break down.
  6. Scrape the contents of the pot into a blender. Add coconut milk. Blend until smooth.
  7. Add the curry and the lamb plus any accumulated juices into the pot. Simmer for at least one hour on low heat.