1 lb boneless lamb, cut into cubes
1 large red onion, sliced into half-moons
2-3 cloves of garlic, sliced
1 tomato, chopped
1 potato, peeled and cut into bite-sized pieces
2 Tbsp fresh cilantro, chopped
1 tsp cumin seeds
2 Tbsp curry powder
1 Tbsp tumeric
1 Tbsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 cup coconut milk
1-2 Tbsp canola oil
Water, as needed
In a large, heavy skillet, heat the canola oil and add the onions, garlic,m and cumin seeds. Fry/saute these until soft and lightly browned. Move to the sides of the pan, leaving the center free.
Add the curry powder, tumeric chili powder, and salt to the center of the pan. Stir constantly for 1-2 minutes, then add the meat and a cup of water. Stir and let simmer for 15 minutes.
Add the potatoes and check the water level. During the cooking, you always want to make sure there’s enough water in the pan so nothing burns. If you add too much water, don’t worry, it’ll boil away eventually. Stir occasionally.
When the potatoes are almost cooked (approximately 20 minutes), add the tomato and cook another 10 minutes. At this point, boil away enough of the water so it looks like a thick broth.
Add the coconut milk, cilantro, and a little more salt. Taste and adjust seasonings (if you find you need acid, sugar, and/or more tomato flavor, add about a tablespoon of ketchup). Cook for 5 minutes more. Serve with rice.