Yields8 Servings

 1 tbsp garam masala
 2 tsp kosher salt
 1 tsp toasted, ground cumin
 1 tsp toasted, ground coriander
 1 tsp freshly ground black pepper
 2 lbs lamb leg sirloin, trimmed and cut into 1-inch cubes
 1 cup plain whole milk yogurt
 ¼ cup vegetable oil
 1 onion, chopped
 4 cloves garlic, minced
 1 tbsp grated fresh ginger
 1 serrano chili, seeded and minced
 1 can (28 oz) diced tomatoes
 1 cup cup coconut milk
 1 bunch fresh mint
Garam Masala:
 2 tbsp cardamom seeds
 2 tbsp coriander seeds
 1 tsp cumin seeds
 1 tsp brown mustard seeds
 1 tsp black peppercorns
 20 whole cloves
 1 tsp freshly grated nutmeg

1

Combine spices in a bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add lamb and turn to coat. Cover and chill 5 hours. Cover and chill.

2

Heat oil in a large heavy pot. Add chopped onion, chiles and cook, stirring often, about 5 minutes.

3

Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 10 minutes.

4

Meanwhile, preheat broiler. Line a baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer. Broil until lamb (it will not be cooked through), about 10 minutes.

5

Cut lamb into bite-size pieces, add to spiced sauce, and simmer, stirring occasionally, until lamb is cooked through, 10 minutes.

6

Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.

Cultural Bite:

Eid El-Fitr is celebrated because Muslims fast from sunrise to sundown for 30 days. Now that’s a no munching month!

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Ingredients

 1 tbsp garam masala
 2 tsp kosher salt
 1 tsp toasted, ground cumin
 1 tsp toasted, ground coriander
 1 tsp freshly ground black pepper
 2 lbs lamb leg sirloin, trimmed and cut into 1-inch cubes
 1 cup plain whole milk yogurt
 ¼ cup vegetable oil
 1 onion, chopped
 4 cloves garlic, minced
 1 tbsp grated fresh ginger
 1 serrano chili, seeded and minced
 1 can (28 oz) diced tomatoes
 1 cup cup coconut milk
 1 bunch fresh mint
Garam Masala:
 2 tbsp cardamom seeds
 2 tbsp coriander seeds
 1 tsp cumin seeds
 1 tsp brown mustard seeds
 1 tsp black peppercorns
 20 whole cloves
 1 tsp freshly grated nutmeg

Directions

1

Combine spices in a bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add lamb and turn to coat. Cover and chill 5 hours. Cover and chill.

2

Heat oil in a large heavy pot. Add chopped onion, chiles and cook, stirring often, about 5 minutes.

3

Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 10 minutes.

4

Meanwhile, preheat broiler. Line a baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer. Broil until lamb (it will not be cooked through), about 10 minutes.

5

Cut lamb into bite-size pieces, add to spiced sauce, and simmer, stirring occasionally, until lamb is cooked through, 10 minutes.

6

Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.

Cultural Bite:
Lamb Tikka Masala