Classic Marinated Lamb Curry

SERVES 6

3 medium onions, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
¼ tablespoon turmeric
1½ cups plain yogurt
2 teaspoons garam masala
Salt to taste
2 pounds boneless leg of lamb, cut into 1-inch cubes
3 tablespoons vegetable oil
5 cardamom pods
3 bay leaves
1 (1-inch) cinnamon stick
1 teaspoon cumin seeds
1 tablespoon ground coriander
4 fresh green chilies, minced
1 medium tomato, chopped
2 cups water
½ cup fresh cilantro, chopped

In a blender or a food processor, blend together onions, chili powder, cumin, turmeric, ½ cup yogurt, garam masala and salt.

In a large bowl, mix together the yogurt onion mixture and lamb, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 to 6 hours.

Heat the oil in a large nonstick saucepan over medium-high heat, add the cardamom, bay leaves, cinnamon, and cumin seeds. They should sizzle upon contact with the hot oil. Quickly add the coriander, and then mix in the marinated lamb with the marinade and sauté over high heat, stirring, for 5 minutes. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 15 to 20 minutes.

Add the green chilies, tomato, water and the remaining yogurt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is tender and the sauce is thick.

Serve hot garnished with cilantro.