Ingredients
¼cupvegetable oil
2bay leaves
4whole cloves
10black peppercorns
2yellow onions,chopped
2lbslamb,boneless, cut into 1-inch pieces
1tbspginger,minced
1tbspgarlic,minced
1tspcardamom
1tspcinnamon
½tspkosher salt
½tspturmeric
2tspcoriander
2tspgaram masala
2cupswater
½cuptomato puree
½cupgreek yogurt
cilantro,for garnish, optional
Preparation
To a large skillet or Dutch oven, add the oil on medium heat with the bay leaves, cloves, peppercorns, and onions. Cook while stirring for 8 to 10 minutes.
Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander, and garam masala, cooking and stirring for an additional 8 to 10 minutes.
Pour in the water and tomato puree, then let it simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.
Serve warm, and enjoy!
