Ingredients:

2 cups lamb cut into 2 inch cubes

2 diced tomatoes

1 cup chopped onion

2 tablespoons ginger paste

1 teaspoon garam masala

1/2 teaspoon turmeric powder

2 teaspoons ground coriander powder

1 teaspoon salt or to taste

1/2 teaspoon ground red pepper

6 garlic cloves minced or diced

3 cups basmati rice

2 cups of vegetable or meat broth

1/2 cup chopped fresh cilantro

2-3 green chillies chopped

Directions:

Heat a large nonstick skillet over medium-high heat. Add onions and sauté 5 minutes or until lightly browned. Add garlic and ginger paste and then lamb. Saute until lamb turns color and all the powder spices. Add a little water for spices to mix together and then add tomatoes. Cook until tomatoes become a thick gravy and oil has started to separate. Now add 2 cups of vegetable or meat broth.

Cover and cook on low for 2 hours or until lamb is tender. Stir occasionally to make sure you don’t need more broth or lamb is not touching the bottom of the pan. Now add green chilies, cilantro and garam masala. Serve lamb curry over rice or bread with side of salad.

Recipe courtesy by Gratify Cooking