The Hunter's Homestyle Lamb Curry

Instructions

1. 1

   In a large bowl, combine the lamb cubes with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well to coat the lamb. Cover and refrigerate for at least 1 hour, or preferably 4 hours, or overnight.

2. 2

   Heat the vegetable oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the marinated lamb in batches until browned on all sides. Do not overcrowd the pot. Remove the seared lamb and set aside.

3. 3

   Reduce the heat to medium. Add the crushed cardamom pods, cloves, and cinnamon stick to the pot. Sauté for 30 seconds until fragrant.

4. 4

   Add the finely chopped onions to the pot. Cook, stirring occasionally, for 10-15 minutes, until the onions are deeply golden brown and caramelized. This step is crucial for flavor development.

5. 5

   Stir in the remaining 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tbsp ground coriander, and 1 tsp ground cumin. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and well combined with the onions.

6. 6

   Pour in the crushed tomatoes and the remaining 1 tsp salt. Cook for 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate from the sides.

7. 7

   Return the seared lamb to the pot. Add the water or broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 15 minutes, or until the lamb is very tender.

8. 8

   Stir in the garam masala and fresh lime juice. Cook for another 5 minutes, uncovered, allowing the flavors to meld and the sauce to thicken slightly if needed.

9. 9

   Taste and adjust seasoning if necessary. Garnish generously with fresh cilantro before serving. Serve hot with basmati rice, naan, or roti.