Lamb Kadhai

Ingredients

• 0.25 cup oil (For frying and cooking the curry)
• 500 g lamb (Medium-cut, bone-in)
• 2 tbsp ginger-garlic paste
• salt (To taste)
• 2 cup water
• 5 large tomatoes (Cut into 2 pieces each)
• Serrano peppers (2–3 peppers, cut)
• 1 tsp black pepper powder
• cilantro (For garnish)
• naan or rice (For serving)

Steps

1. 1

   Heat the oil in a pan over medium heat.

2. 2

   Add the medium-cut, bone-in lamb and fry the pieces for about 1 minute.

3. 3

   Add the ginger-garlic paste and salt to taste. Cook for 2 minutes.

4. 4

   Add the water and cover the pan with a lid. Cook over low heat until the lamb is tender. A pressure cooker may be used instead to make this step faster.

5. 5

   When the lamb is almost done, add the tomatoes cut into halves. Cover the pan and simmer for 10 minutes.

6. 6

   Remove the lid, peel off the tomato skins, and mash the tomatoes into the curry.

7. 7

   Continue cooking until the excess water evaporates and the curry becomes thicker. Stir constantly and cook over medium heat for about 10–15 minutes, until the oil separates from the curry.

8. 8

   Add the cut Serrano peppers and black pepper powder. Mix well.

9. 9

   Garnish with cilantro and serve with naan or rice.

Notes

The source does not specify the exact cooking time required for the lamb to become tender; it will vary with the cut and cooking method. Pressure-cooker timing is also not provided.

Nutrition per serving

• main
• curry
• South Asian
• lamb
• one-pot
• spicy
• stovetop