Kaypee's Homemade Indian Lamb Masala Curry

I watched my mother,aunt and sisters making this curry when i was 10 years old and then when i was in college i worked part time in a restaurant and bar in hyderabad,india and used to watch the ustaad(chef) grind all the herbs and spices in old fashined stone grinder and marinade meat and refrigerate for at least 4 hours before cooking,it came out heavenly delicious and so tender it would melt in your mouth without chewing,i have changed the level of spice to milder side,as in southern part of india the spice level is almost like fire in your mouth.also i have changed some ingredients and some quantity of ingredients.try it,you would want to make this dish part of your every week lunch or dinner.

Steps

If you have time you can marinade lamb with mixture of yogurt , garlic , ginger , salt , kashmiri red chilli powder night before or 2-4 hours for more tenderness.

In a large pot pour vegetable oil , turn stove on to medium high , add chopped onions , cumin seeds , garlic , ginger , bay leaves , cinnamon sticks , cloves.

Saute onions until golden translucent about 6-8 minutes.

Add lamb pieces mix so onion mixture is blended together.

Cover reduce heat to medium and let meat blend with onion mixture for about 8 minutes.

Uncover give a stir , you will see meat has given out some liquid to mixture.

Add 2 tablespoon water to avoid sticking at bottom , if necessary , then add garam masala , curry powder , serrano chopped chilliessalt , nutmeg , turmeric powder , coriander powder , reserved yogurt mixture and mix it well so lamb pieces are blended with spices and mixture , cover cook for 8-10 minutes , uncover and mix it well , cover cook for 10-12 minutes.

Add chopped tomatoes , cov.

Ingredients

lamb shoulder, red onions, tomatoes, garlic cloves, fresh ginger, cinnamon stick, cumin seed, green cardamoms, turmeric powder, garam masala, ground nutmeg, bay leaves, cilantro, cloves, curry powder, salt, serrano chilies, plain yogurt, vegetable oil, coriander powder