4 tbsp vegetable oil (divided)
1 1/2 lbs lamb, cut into 1" chunks (leg or shoulder)
2 medium onions, chopped
8 cloves garlic, finely chopped
2 tbsp ginger, chopped
2 tbsp Moghul Curry
2 c fresh chopped tomatoes (or 1-14oz can chopped tomatoes)
salt and pepper to taste
1/2 c plain whole yoghurt
1 c water
2-3 tsp Punjabi Garam Masala
1/2 c chopped cilantro
Season lamb with salt and pepper. Heat pot over medium high, add 2 tbsp of oil to the pot then add the lamb. Cook until browned on all sides (about 10 minutes). Once browned remove lamb to a plate.
Add the remaining oil to the pot, reduce heat to medium and add the onions. Saute for 10 minutes until onions are wilted and just starting to get golden. Add garlic and ginger, stir for 30 seconds then add the Moghul Curry. Stir to evenly coat onions with the spices. Return lamb to the pot along with any juices and stir to combine
Increase heat to medium high, add the tomatoes. Cover and cook for 2-3 minutes until you hear the tomatoes bubbling. Remove lid, stir to combine then add about 1 tsp salt (or to taste). Add the yoghurt and stir. Bring to a gentle simmer reduce heat, cover and let cook 1 1/2 hours until lamb is tender. Stir occassionally to ensure it isn't sticking. Add water if you need more liquid in the pot.
When 15 minutes remain in the cooking time, add the Punjabi Garam Masala and chopped cilantro. Cover and cook 15 minutes.
Serve over steamed basmati rice.
For a spicer curry substitute Durban Curry for the Moghul Curry or for very spicy use our Goan Vindaloo.