Back to 6 servings 2 lb boneless lamb (leg or shoulder), cut into 1-inch cubes, trimmed of excess fat 3 tbsp roasted curry powder, or store-bought Sri Lankan curry powder 1 tsp cayenne pepper 1 tsp paprika 1 tbsp apple cider vinegar 2 tbsp vegetable oil 1 yellow onion, chopped 2 inch piece ginger, minced 2 green chiles, sliced 2 inch stalk lemongrass, bruised 2 inch cinnamon stick 2 sprigs curry leaves, or 1 teaspoon dried 1.5 cups water 1.5 cups coconut milk 1 tsp salt, adjust to taste 1.5 tbsp tomato paste
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1 Step 1: Prick the lamb lightly all over with a fork to help tenderize it.2 Step 2: Toast the curry powder in a dry pan over medium heat for about 3 minutes, until fragrant but not burnt. Remove from the heat and mix with the lamb, cayenne, paprika and vinegar. Cover and marinate at least 4 hours, ideally overnight in the refrigerator.3 Step 3: Heat the oil in a large heavy pot over medium heat. Add the onion, garlic, ginger, green chiles, lemongrass, cinnamon and curry leaves and saute until the onion is translucent, about 5 minutes.4 Step 4: Add the marinated lamb and saute, stirring, until the meat is browned on the outside, about 5 minutes.5 Step 5: Add the water to the pot and bring it up to a full boil. Turn the heat down so the liquid barely bubbles, put the lid on, and let it cook for roughly 30 minutes, until the lamb is almost tender.6 Step 6: Stir in the coconut milk, salt and tomato paste. Simmer over low heat, uncovered, for another 30 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened.7 Step 7: Taste and adjust the salt. Remove the lemongrass and cinnamon stick if you prefer, then serve hot.getsaucepan.com/r/2fd11d46-ef71-5d4c-9fe9-1085ee0307da
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