LAMB CURRY WITH TOMATO

LAMB CURRY WITH TOMATO image

Yield 4 servings

Number Of Ingredients 12

28 oz. can whole tomatoes
1/4 cup vegetable oil
1 medium onion, thinly sliced
2 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. minced garlic
1 1/2 tsp. grated peeled fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground red pepper
1 1/2 lbs. boneless lamb stew meat
3/4 tsp. salt
2 tbsp. chopped fresh cilantro (optional)

Steps:

Drain, reserving the juice, the tomatoes and coarsely chop. Heat oil in a Dutch oven over medium heat. Add onion and cook until softened and evenly golden brown. Increase heat to medium-high. Add cumin, coriander, garlic, ginger, turmeric and red pepper. Cook and stir for 30 seconds. Add 1/2 cup of the chopped tomato and 1/4 of the tomato juice along with the lamb meat. Simmer, stirring occasionally, until the liquid is cooled down and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and juice. Season with the salt. Cover and reduce the heat to maintain a simmer. Cook until the lamb is tender, 45 to 60 minutes. Remove the meat with a slotted spoon and keep warm. Skim any fat from the surface of the liquid, increase the heat, and simmer briskly until the sauce is cooded down and thickened. Return the meat to the sauce and stir in cilantro (optional). Serve with Hot cooked rice, Indian Lentil Puree and Naan.