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Ingredients

• 1/4 cup  canola oil
• 2 pounds  boneless lamb shoulder, cut into 1-inch pieces
•   Kosher salt
• 2   onions, thinly sliced (3 cups)
• 2 tablespoons  minced fresh ginger
• 2   garlic cloves, minced
• 1 tablespoon  plus 1 teaspoon Madras curry powder
• 1 teaspoon  turmeric
• 1/2 teaspoon  cayenne pepper
• 2   bay leaves
• 1 14-ounce  can tomato puree
• 1 cup  plain whole-milk yogurt
• 2 cups  water
• 1 teaspoon  garam masala
•   Cilantro leaves, for garnish
•   Basmati rice and warm naan, for serving

Description

Vikram Sunderam Relies On Plenty Of Spices, Like Cardamom, Cloves, And Cumin, To Flavor This Succulent Lamb Stew (the Name Translates Roughly Into "red Lamb"). Use Madras Curry Powder, A Spice Blend, In Place Of The Individual Spices.

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