Ingredients

• 2 pound lamb shoulder, cut into 1.5-inch cubes
• 3 tablespoon vegetable oil
• 2 yellow onion, diced
• 4 garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoon tomato paste
• 1 ounce diced tomatoes
• 1 cup plain yogurt
• 1 cup lamb broth
• 2 teaspoon ground coriander
• 1.5 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 bay leaves
• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 2 tablespoon fresh cilantro, chopped
• 2 tablespoon plain yogurt

Steps

1. Cut the lamb shoulder into 1.5-inch cubes and pat dry with paper towels to remove excess moisture.
2. Dice the onions into medium pieces and mince the garlic and ginger; set aside.
3. In a small bowl, combine the ground coriander, cumin, turmeric, garam masala, cayenne pepper, salt, and black pepper; set the spice blend aside.
4. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
5. Working in batches to avoid overcrowding, sear the lamb cubes on all sides until deeply browned, about 4-5 minutes per batch. Transfer browned lamb to a plate.
6. Add the diced onions to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
7. Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
8. Add the spice blend to the pot and cook, stirring constantly, for about 1-2 minutes to bloom the spices and toast them lightly.
9. Stir in the tomato paste and cook for about 1 minute, allowing it to caramelize slightly into the oil.
10. Add the canned diced tomatoes (with juice) to the pot and stir well to combine with the spices.
11. Return the browned lamb to the pot along with any accumulated juices.
12. Pour in the lamb or chicken broth and add the bay leaves, cinnamon stick, and cardamom pods; stir to combine.
13. Bring the curry to a simmer, then reduce heat to low and cover partially with a lid.
14. Simmer for 50-60 minutes, stirring occasionally, until the lamb is very tender and the sauce has thickened slightly.
15. Remove from heat and stir in 1 cup of yogurt, mixing gently to incorporate without breaking up the lamb pieces too much.
16. Taste the curry and adjust salt and pepper as needed.
17. Remove the bay leaves, cinnamon stick, and cardamom pods before serving (optional, for presentation).
18. Ladle the curry into serving bowls and garnish with a small dollop of yogurt, fresh chopped cilantro, and a pinch of garam masala.