Lamb Curry

Ingredients

• 2 lbs lamb shoulder, cubed
• 3 tablespoons ghee or oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• Fresh cilantro for garnish
• Salt to taste

Instructions

1. Heat ghee in a large pot over medium-high heat. Brown lamb in batches, about 5 minutes per batch. Set aside.
2. Add onions to pot and cook until golden, about 10 minutes.
3. Add garlic and ginger, cook for 2 minutes.
4. Add all spices and cook for 1 minute until fragrant.
5. Return lamb to pot. Add coconut milk, tomatoes, and broth.
6. Bring to a boil, then reduce heat to low. Simmer covered for 1.5 hours until lamb is tender.
7. Season with salt. Garnish with cilantro and serve over rice.