A flavorful and aromatic Indian-inspired lamb curry, perfect for a hearty meal.
Combine the yogurt, turmeric, coriander powder, garam masala, salt, and cayenne pepper in a bowl.
Marinating the lamb overnight enhances the flavor and tenderness.
Add the lamb pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours.
Ensure the lamb is evenly coated with the marinade for consistent flavor.
Heat oil in a large pot over medium heat. Add the onions, garlic, ginger, cinnamon stick, cloves, bay leaves, and cardamom pods. Sauté until the onions are golden.
Stir frequently to prevent the spices from burning.
Add the marinated lamb to the pot and cook until the lamb is browned on all sides.
Browning the lamb seals in the juices and adds depth to the flavor.
Stir in the chopped tomatoes and serrano chilies. Cover and simmer for 20 minutes.
Adjust the chili quantity based on your spice preference.
Pour in the water and bring to a gentle boil. Reduce the heat and simmer for 40 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Garnish with fresh cilantro before serving.
Serve hot with rice or bread for a complete meal.
