Ingredients

• 0.25 Cups Oil
• 2.5lbs Lamb Shoulder, cut into 1” pieces
• Kosher Salt
• 2 Large Onions - thinly sliced
• 2 Tblsp Ginger - minced
• 2 Garlic Cloves - minced
• 1.5 Tbsp Madras Curry Powder
• 1 Tsp Turmeric
• 0.5 Tsp Cayenne Pepper
• 2 Bay Leaves
• 14oz Tomato Puree
• 1 Cup Plain Greek Yogurt
• 2 Cups Water
• 1 Tsp Garam Masala
• Basmati rice, Cilantro leaves and naan, for serving

Steps

1. In a large dutch oven or heavy bottomed pot, heat the oil over a high heat.
2. Season the lamb with salt and cook, turning once, until the lamb is browned - approximately 12 minutes.
3. Transfer the lamb with a slotted spoon to a plate.
4. Add the onions to the pot and cook over moderate heat until lightly browned.
5. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
6. Remove the pan from the heat, then add the tomato, yogurt and water, season with salt, then mix thoroughly.
7. Return the pan to the heat, add the lamb and any juices to the pot, then cover partially and simmer over a low heat for approximately 1 hour, until the lamb is very tender.
8. Stir in the Garam Masala and cook for 5 minutes.
9. Discard the bay leaves.

Serve with rice and naan and garnish with cilantro.