Serves: 2 | Prep Time: 10 min | Cook Time: 30 min
Equipment needed
- Medium sauté pan
- Cutting Board/Knife
- Large Spoon
- Garlic crusher
- Grater
- Stove
Ingredients
- Boneless Lamb Shoulder cubed in 1” pieces
- Oil
- Cinnamon Stick
- Star Anise
- Onion thinly sliced
- Curry leaves (Optional)
- Garlic crushed
- Ginger grated
- Thai chili Chopped
- Cardamom seeds
- Cloves
- Cumin Seeds
- Curry Powder
- Tumeric powder
- Salt
- Cilantro chopped reserving 2 stems that are whole
Directions
- Heat oil over medium heat
- Put in cinnamon, star anise, Curry leaves. Thai chili and onion sauté until onions are transparent.
- Add ginger, garlic, cardamom, cloves, cumin seeds, curry powder and tumeric, cook stirring constantly for 3 minutes
- Add lamb and salt, stir thoroughly until lamb is well coated in the paste. Cook for 5 minutes making certain it isn’t sticking. Turn down heat to low and cook until lamb is very tender. About 25 min.
- Take off heat and stir in chopped cilantro and serve
