Lamb Tomato Tarkari

  • 1 Kg (~2 lbs.) lamb, cut into 2.5 cm (~1-in.) cubes (pork can also be used)
  • 1 litre (~2 cups) onion, chopped
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 5 dried red chilies
  • 1 litre (~2 cups) tomato, chopped
  • 480 ml (1 cup) broth or water
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 tsp turmeric
  • 4 Tbsps cooking oil
  • Salt and Pepper
  • 2 Tbsps chopped cilantro for garnish

  1. In large bowl, season lamb pieces with salt and pepper.
  2. In a non-stick pan, heat two Tbsps of oil.
  3. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
  4. In a  sauce pan, heat oil. 
  5. To the hot oil, add whole red chilies; fry for 30 sec. Fry roasting of chillie tends to produce a very acrid smoke which causes sneezing, coughing and streaming eyes. It's best to make sure you have good ventialtion or fume extraction.
  6. Add turmeric and chopped onion, and fry until brown.
  7. Put garlic and ginger into the onion mixture; fry for 30 sec.
  8. To this mixture, add cumin, curry powder, chili powder and tomato; mix well for a few minutes.
  9. Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
  10. Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
  11. When cooked, turn off the heat and add chopped cilantro to garnish.
  12. Serve hot with rice, and or roti (flat bread).