A flavorful and aromatic lamb curry infused with Indian spices and a creamy yogurt base.
Heat a wok over medium heat and add a drizzle of oil.
Using a wok helps distribute heat evenly for better cooking.
Add the chopped onions and sauté until softened.
Stir frequently to prevent the onions from burning.
Stir in the minced garlic and cook for another minute.
Adding garlic later prevents it from burning and turning bitter.
Mix in the yogurt and all the spices, stirring well.
Ensure the yogurt is at room temperature to prevent curdling.
Add the chopped tomatoes and cook for 5 minutes.
Cooking the tomatoes helps blend their flavor into the curry.
Add the lamb pieces and stir to coat them with the sauce.
Cut the lamb into even pieces for uniform cooking.
Cover and simmer on low heat for 1.5 hours, stirring occasionally.
Check occasionally and add a splash of water if the curry thickens too much.
Stir in the garam masala and cook for another 5 minutes.
Adding garam masala at the end preserves its aroma.
Garnish with fresh cilantro and serve hot.
Serve with steamed rice or naan for a complete meal.
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