Prep Time: 35 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hour 5 minutes
4 dried red chile peppers
3 long, green fresh chile peppers
1 tsp. cumin seeds
1 tsp. Kashmiri garam masala
1 (1 inch) piece fresh ginger root, peeled and grated
5 cloves garlic, crushed
¼ cups of dried unsweetened coconut
3 tomatoes, chopped
6 tbsp. vegetable oil
2 large onions, thinly sliced
2 lbs lamb meat, cut into 1 1/2-inch cubes
salt to taste
½ tsp. ground turmeric
1 cups of plain yogurt
½ tsp. saffron threads
20 whole blanched almonds
¼ cups of chopped fresh cilantro
- To make a smooth paste, combine tomatoes, red and green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and several pulses of a blender to chop the ingredients.
- Over medium heat, warm vegetable oil in a big skillet or Dutch oven. Add the onion and stir; cook and stir for 5 minutes, or until the onion has softened and become translucent. Reduce heat to medium-low, and cook and stir the onion for an additional 10 to 15 minutes, or until it is very tender and golden brown.
- Cook and stir the onion and spice paste for about 3 minutes, or until the oil separates from the mixture.
- Salt and lamb pieces are stirred in. Over medium-high heat, cook for about 8 minutes, stirring frequently, until the lamb pieces are browned on all sides.
- Yogurt, saffron, and blanched almonds should all be thoroughly combined.
- Turn the heat down to low and simmer, covered, for about an hour, or until the meat is fork-tender and the gravy is thick.
- Before serving, garnish the curry with chopped cilantro