Lamb Curry with Yogurt

Instructions

1. Step 1

   Heat the vegetable oil in a heavy pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: Large heavy pot with lid

2. Step 2

   Add the onion and cook over medium heat until soft and golden at the edges.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 piece Onion

   Cookware: Large heavy pot with lid, wooden spoon

3. Step 3

   Stir in the garlic and ginger, then cook until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Garlic, 20.0 gr Ginger

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Add the cumin, coriander, turmeric, and ground chili. Stir over low heat until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Ground Chili, 6.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Add the lamb and cook over medium heat, turning the pieces, until lightly browned.

   Timer: 8 min (fixed)

   Ingredients used: 800.0 gr Lamb

   Cookware: Large heavy pot with lid, wooden spoon

6. Step 6

   Reduce to low heat. Add the yogurt gradually, stirring continuously until evenly incorporated.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 gr Plain Yogurt

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Stir in the tomato, water, and salt. Bring the sauce to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 9.0 gr Salt, 300.0 gr Tomato, 250.0 ml Water

   Cookware: Large heavy pot with lid, wooden spoon

8. Step 8

   Cover and simmer over low heat until the lamb is fork-tender and reaches at least 74°C internally.

   Timer: 65 min (fixed)

   Cookware: Large heavy pot with lid, wooden spoon

9. Step 9

   Uncover and simmer over medium heat until the sauce reaches a rich, spoon-coating consistency.

   Timer: 8 min (fixed)

   Cookware: Large heavy pot with lid, wooden spoon

10. Step 10

    Remove from the heat. Stir in the garam masala and lemon juice, then scatter the cilantro over the curry before serving.

    Ingredients used: 15.0 gr Cilantro, 4.0 gr Garam Masala, 15.0 ml Lemon Juice

    Cookware: Large heavy pot with lid, wooden spoon