Lamb Curry



  1. Put the oil in a pot over medium-high heat.
  2. When hot, add half of the meat and sprinkle with salt and pepper.
  3. Cook, adjusting the heat and turning the pieces as needed so the meat doesn't burn, until it's nicely browned on all sides, 10 to 20 minutes.
  4. As the meat browns, transfer it to a platter and continue adding, seasoning, and cooking pieces until all the meat is browned.
  5. Pour off all but 2 tablespoons of the fat and turn the heat down to medium.
  6. Add the onion, sprinkle with more salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes.
  7. Add the garlic, ginger, curry powder, and cayenne and cook, stirring constantly, until fragrant, 1 minute.
  8. Stir in the stock, scraping up any bits from the bottom of the pot; add the browned meat.
  9. The braising liquid should come halfway up the sides of the meat; if it doesn't, add more liquid.
  10. Raise the heat and bring to a boil; then lower it so that the mixture barely bubbles.
  11. Cover and cook, stirring every 30 minutes and adding small amounts of liquid if necessary, until the meat slides off a fork, at least 45 minutes and more likely up to 90.
  12. If the curry looks too watery, remove the lid, raise the heat a bit, and cook, stirring frequently, until it thickens.
  13. If it looks too dry, add more stock or water and raise the heat until bubbly.
  14. Remove from the heat and stir in the yogurt.
  15. Taste and adjust the seasoning, garnish with the cilantro, and serve.