- 1/4 cup canola oil
- 1 small onion, finely chopped
- 1 tablespoon minced fresh ginger, plus 1 teaspoon julienned ginger
- 1 large garlic clove, minced
- 1 tablespoon paprika
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 pound trimmed lamb shoulder, cut into 1/2-inch cubes
- 1 cup chicken stock or low-sodium broth
- One 14-ounce can diced tomatoes, drained
- 2 tablespoons minced oil-packed hot chiles, such as cherry peppers
- 1 tablespoon chopped cilantro
- 1/2 small jalapeño, seeded and thinly sliced
- 1/2 teaspoon garam masala
- Steamed basmati rice and warm naan, for serving
How to make this recipe
Preheat the oven to 325°. In a medium enameled cast-iron casserole, heat the canola oil until shimmering. Add the chopped onion and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the minced ginger and the garlic and cook until fragrant, about 1 minute. Stir in the paprika, coriander and turmeric and cook for 30 seconds. Add the lamb cubes and cook, stirring, until the meat is no longer pink, about 5 minutes. Add the chicken stock, diced tomatoes and minced chiles to the casserole and simmer over moderate heat until barely tender, about 15 minutes.
Stir the julienned ginger, cilantro, jalapeño and garam masala into the casserole. Cover and bake for about 45 minutes, until the lamb is very tender. Serve the curry with basmati rice and naan.
The curry can be refrigerated for up to 4 days.
Generous, dark-fruited Shiraz from Australia is a terrific partner for highly seasoned lamb dishes like this tangy curry, because the spices won't overwhelm the wine. D'Arenberg, in the McLaren Vale region, consistently turns out ripe, fruit-forward Shiraz.