- 1 pound lamb
- 2 tablespoons oil
- 3 (1/2-inch long) slivers of cinnamon stick
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 3 cloves garlic, quartered
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground turmeric
- 2 teaspoons curry powder
- 1/2 teaspoon Black Pepper Cumin Powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup no-salt-added tomato sauce
- 2 cups warm water
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
- Cut lamb into cubes (you should have about 2 cups). Remove fat. Wipe the meat with a paper towel and reserve.
- Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add cinnamon sticks, cumin seeds, and fennel seeds. Stir until cumin seeds change color from light brown to semi-dark brown.
- Add onion, tomato, garlic, ginger, and turmeric. Cook and stir for 2 to 3 minutes until onions are tender.
- Add reserved lamb; cook and stir about 3 to 5 minutes until lamb begins to turn pink. Add curry powder, Black Pepper Cumin Powder, and cayenne pepper; stir to combine.
- Add tomato sauce, warm water, salt, and cilantro and bring to a boil. Reduce heat to medium- low, cover, and simmer about 30 minutes, stirring occasionally and adding 1/4 cup of water at a time, if needed, until lamb is tender and sauce thickens.