Lamb Curry

Ingredients:

• 4 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 large tomatoes, diced
• 4 garlic cloves, smashed
• 1” portion fresh ginger
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder
• 2 teaspoons garam masala
• 2 pounds lamb stew meat, cut into 1 1/2-inch chunks
• 1/2 cup chicken broth plus more for cooking
• 1 15oz can chickpeas, drained and rinsed
• Kosher salt, to taste
• Chopped fresh cilantro, garnish
• Naan, optional for serving
• Steamed basmati rice, optional for serving

Directions:

1. Heat the oil in a heavy-bottomed pan over medium heat. When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and reserve in a bowl. Turn off heat.
2. In a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer back to the bowl and reserve.
3. Blend the tomatoes, garlic, and ginger together in the food processor until you have a smooth paste. Transfer to a separate bowl and reserve for later use.
4. Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
5. Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well. Sauté until the oil begins to separate. This can take up to 10 minutes.
6. Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
7. Add 1/2 cup of broth to the pan and stir to mix well. Bring to a boil, add chickpeas, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more broth if all the liquid reduces. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
8. When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.