Snow on the Mountain (Lamb Curry)

A rich, savory Indian curry recipe that can be made as mild or spicy as desired. Serve with rice and any of these optional suggested toppings: toasted coconut, green onions, carrots, grapes, pineapple, raisins, peanuts, cashews, almonds, or anything else you have around!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 441 Calories

Ingredients

• 2 teaspoons salt
• 7 tablespoons vegetable oil
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• 1 cup finely chopped onion
• 2 teaspoons ground coriander
• 3 cups water, or more as needed
• ¼ teaspoon cayenne pepper, or more to taste
• 1 (12 ounce) can diced tomatoes
• ½ green chile pepper, finely chopped, or more to taste
• 5 cloves garlic, finely chopped
• 2 ¼ pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 pound potatoes, peeled and cut into 1-inch cubes

Recipe Instructions

Step 1

Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.

Step 2

Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.