1Preparación
- 1
Cut the trimmed lamb leg into approximately 4 cm cubes. Finely chop the onion, then mince the garlic and ginger.
- 2
Place the yogurt in a bowl and stir until smooth. Mix in half of the garlic, half of the ginger, half of the garam masala, and half of the salt.
- 3
Add the lamb to the yogurt mixture and coat it thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours. Let it stand at room temperature for 20 minutes before cooking.
- 4
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Lift the lamb pieces from the marinade, allowing excess yogurt to drip off, and brown them in batches for 2–3 minutes per side. Transfer the browned lamb to a plate and reserve the remaining marinade.
- 5
Reduce the heat to medium. Add the chopped onion to the same pot and cook for 8–10 minutes, stirring frequently, until soft and golden.
- 6
Add the remaining garlic and ginger. Cook for 1 minute, then stir in the ground cumin, ground coriander, Kashmiri chili powder, ground cardamom, and remaining garam masala. Cook for 30 seconds, stirring continuously so the spices do not burn.
- 7
Add the crushed tomatoes and remaining salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes thicken slightly and the oil begins to appear around the edges.
