Lamb Tomato Tarkari
(Classic Tender Lamb Curried in Tomato and Himalayan Herbs)

Ingredients:

• 2 lbs. lamb, cut into 1-in. cubes
• 2 cups onion, chopped
• 1 teaspoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 5 dried red chilies
• 2 cups tomato, chopped
• 1 cup broth or water
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 4 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoons chopped cilantro for garnish

Cooking Instructions:

In large bowl, season lamb pieces with salt and pepper. In a non-stick pan, heat two tablespoons of oil. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate. In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies; fry for 30 sec. Add turmeric and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, curry powder, chili powder and tomato; mix well for a few minutes. Transfer lamb pieces into the spice mixture, add salt and pepper; stir well. Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti (flat bread).