Lamb Curry Recipe (Indian-inspired)

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  Lamb Shoulder(1361g)
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  1 teaspoon freshly cracked black pepper
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  3 teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic
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  Garam Masala, Ground(10g)
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  Cumin, Ground(10g)
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  Turmeric, Ground(10g)
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  Cinnamon, Ground(4g)
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  Tomato, Canned, Crushed
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  Low Sodium Chicken Broth(240g)
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  Cooked basmati rice
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  Bread, Naan
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  Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cilantro, Fresh

Instructions

1. 1Pat the lamb shoulder dry with paper towels, then cut into 1½-inch cubes. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering (about 2 minutes). Working in 2–3 batches to avoid crowding, brown the lamb on all sides for 12–15 minutes total per batch, until deeply browned with a caramelized crust; transfer each batch to a clean plate.
2. 2Add the onion to the same pot and cook over medium-high heat, stirring often, for 5–7 minutes until softened and translucent. Stir in the fresh garlic and cook for 1 minute until fragrant.
3. 3Stir in the garam masala, ground cumin, turmeric, and cinnamon, coating the onions evenly, and cook for 30 seconds to bloom the spices. Add the canned crushed tomato and chicken broth, scraping up any browned bits from the pot bottom.
4. 4Return all the browned lamb to the pot and stir well. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the lamb is fork-tender and easily breaks apart.
5. 5Remove the lid and continue cooking over medium-low heat for 20 minutes until the sauce thickens and coats the back of a spoon; skim any visible fat from the surface if desired.
6. 6Divide the curry evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a microwave (2–3 minutes) or stovetop (over medium heat until warmed through), and serve alongside warm naan, a dollop of Greek yogurt, and fresh cilantro.