- 2 tablespoons vegetable oil
- 2 pounds boneless or 3 pounds bone-in lamb shoulder, cut into 2-inch chunks
- Salt and freshly ground black pepper
- 1 large onion, halved and sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger or 1 teaspoon ground
- 2 tablespoons curry powder
- 1/2 teaspoon cayenne, optional
- 1 cup chicken or vegetable stock or water, or more as needed
- 1/2 cup yogurt
- 1/4 cup chopped fresh cilantro leaves for garnish
- Put the oil in a pot over medium-high heat.
- When hot, add half of the meat and sprinkle with salt and pepper.
- 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.
- As the meat browns, transfer it to a platter and continue adding, seasoning, and cooking pieces until all the meat is browned.
- Pour off all but 2 tablespoons of the fat and turn the heat down to medium.
- Add the onion, sprinkle with more salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes.
- Add the garlic, ginger, curry powder, and cayenne and cook, stirring constantly, until fragrant, 1 minute.
- Stir in the stock, scraping up any bits from the bottom of the pot; add the browned meat.
- The braising liquid should come halfway up the sides of the meat; if it doesn't, add more liquid.
- Raise the heat and bring to a boil; then lower it so that the mixture barely bubbles.
- 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.
- If the curry looks too watery, remove the lid, raise the heat a bit, and cook, stirring frequently, until it thickens.
- If it looks too dry, add more stock or water and raise the heat until bubbly.
- Remove from the heat and stir in the yogurt.
- Taste and adjust the seasoning, garnish with the cilantro, and serve.