A flavorful and aromatic lamb stew with a blend of spices, perfect for a hearty meal.
Heat some oil in a large saucepan over medium heat.
Use a neutral oil like vegetable or canola for frying.
Add the chopped onions, minced garlic, and grated ginger. Sauté until golden and fragrant.
Stir constantly to prevent the garlic from burning.
Mix in the curry powder, salt, and vinegar, stirring well to coat the onions.
Toast the spices slightly to enhance their aroma.
Add the lamb pieces and cook until they are browned on all sides.
Ensure the lamb is cut into even pieces for uniform cooking.
Stir in the chopped tomatoes, red chilies, and half of the mint leaves.
Crush the tomatoes slightly to release their juices.
Cover the saucepan and simmer on low heat for about 1 hour, stirring occasionally.
Check occasionally to ensure the stew doesn't dry out; add a splash of water if needed.
In the last 5 minutes of cooking, add the garam masala and chopped coriander.
Adding the garam masala at the end preserves its flavor.
Serve the stew hot, garnished with the remaining mint leaves.
Pair with rice or bread for a complete meal.
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