LAMB CURRY WITH TOMATO
4 servings
This hot red curry has a rich, reduced tomato sauce perfect for serving over rice.
Drain, reserving the juice, and coarsely chop:
- One 28-ounce can whole tomatoes
Heat in a Dutch oven over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring, until softened and starting to brown, about 8 minutes:
- 1 medium onion, thinly sliced
Increase the heat to medium-high, add, and cook, stirring, for 30 seconds:
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 3 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- 1 teaspoon ground turmeric
- ¾ teaspoon salt
- ¼ to ½ teaspoon cayenne pepper
Add ½ cup of the chopped tomatoes and ¼ cup of the reserved tomato juice along with:
- 1 ½ pounds boneless lamb shoulder, trimmed and cut into 1- to 1 ¼-inch cubes
Simmer, stirring occasionally, until the liquid is reduced and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and juice, cover, reduce the heat to maintain a simmer, and 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 thickened. Return the meat to the sauce. Serve with:
- Cooked basmati rice
Garnish each serving with:
- Chopped cilantro