- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 1 teaspoon cumin seed
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- ¹⁄4 teaspoon chili powder (optional)
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon garlic-ginger paste (homemade or store-bought)
- 1 cup chicken stock, plus extra as needed
- 14 ounces canned diced tomatoes
- 2 pounds lamb (or root vegetables or tofu)
If you are making a vegetable-only curry, the sauce needs to be cooked a little longer and be reasonably thick before adding the vegetables compared to a meat-based curry. This is because vegetables cook more quickly than meat.
- Add oil and onion to a large sauté pan. Fry onion over medium heat for 3–5 minutes, and then add cumin seed.
- Add garam masala, turmeric, and chili powder (if using), and fry 1 minute.
- Add salt, sugar, garlic-ginger paste, chicken stock, and tomatoes.
- Cook tomato mixture until it thickens into a paste-like consistency, up to 20 minutes. Make sure to stir so the mixture doesn't burn.
- Let it simmer 1–2 hours on very low heat.
Now add meat (or vegetables) and cook on low until the meat (or vegetables) is tender and cooked through (make sure lamb reaches 145°F).
- You may need to add additional stock as the sauce condenses down.
This is a good recipe for indian curries. Lamb has been used in this curry. If you don’t want to use meat, you can use tofu, beans, or vegetables instead.
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