Back to 4 servings curry 0.25 cup neutral oil, such as vegetable or grapeseed 1 tablespoon ghee, butter can be substituted 1 pound bone-in lamb or goat, mixed pieces, cut into 1 1/2 inch chunks 1 teaspoon kosher salt, divided; use less if using table salt 6 cloves garlic, crushed or finely chopped 1 inch ginger, crushed or finely chopped 1 medium yellow onion, finely chopped 2 small tomatoes, Roma preferred, roughly puréed or finely chopped 2 green chilies, Thai or serrano, to taste whole spices 2 green cardamom pods 3 whole cloves 0.5 teaspoon cumin seeds ground spices 1.5 teaspoons coriander powder, to 2 teaspoons 0.75 teaspoon cumin powder 0.5 teaspoon red chili powder, Kashmiri for less heat 0.5 teaspoon turmeric powder 0.25 teaspoon ground black pepper finishing 1 tablespoon whole-milk plain yogurt, optional 2 small russet potatoes, peeled, cut into 1 1/2 to 2 inch cubes 0.5 teaspoon garam masala, for garnish 2 tablespoons cilantro leaves, chopped, for garnish
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1 Step 1: Heat the oil and ghee in a heavy pot over medium-high heat. Add the lamb and 1/2 teaspoon of the salt and sear 6 to 7 minutes, turning, until browned on several sides.2 Step 2: Add the garlic and ginger and cook about 1 minute, stirring, until fragrant. Add the onion, tomatoes, green chilies, cardamom, cloves, cumin seeds, the remaining salt, and the ground spices except garam masala.3 Step 3: Pour in 1 to 1 1/4 cups water, enough to cover about a third of the meat, and bring to a boil.4 Step 4: Reduce to a gentle simmer, cover, and cook about 1 1/2 hours, until the meat is tender and breaks when pressed with a wooden spoon. Add a splash of water if the pot looks dry or the masala starts to stick.5 Step 5: Raise the heat to high and cook off the remaining water, about 5 to 7 minutes. Then sauté 5 to 6 minutes, stirring, until the masala thickens, darkens and the oil separates and pools at the edges.6 Step 6: Lower the heat, stir in the yogurt if using, then add the potatoes and 2 to 2 1/4 cups water. Bring to a boil.7 Step 7: Cover and simmer 23 to 25 minutes until the potatoes and meat are fork-tender. Taste and adjust the salt.8 Step 8: Uncover and simmer 2 to 3 minutes until the oil rises to the surface. Turn off the heat, sprinkle with garam masala and cilantro, and serve hot with naan or rice.getsaucepan.com/r/64003cb8-a2f1-53b9-9b79-e0462b35a4da
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