This fiery hot red curry has a rich, reduced tomato sauce.
Eat it with a flatbread such as pita. For a milder dish, reduce the red pepper to ¼ teaspoon.
Drain, reserving the juice, and coarsely chop:
One 28-ounce can whole tomatoes
Heat in a Dutch oven over medium heat:
¼ cup vegetable oil
Add and cook, stirring, until softened and evenly golden brown, 5 to 7minutes:
1 medium onion, thinly sliced
Increase the heat to medium-high, add, and cook, stirring, for 30 seconds:
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ½ teaspoons minced garlic
1 ½ teaspoons grated peeled fresh ginger
1 teaspoon turmeric
½ teaspoon ground red pepper
Add ½ cup of the chopped tomatoes and ¼ cup of tomato joice, along with:
1 ½ pounds boneless lamb stew meat, trimmed and cut into 1-to 1 ¼- inch cubes
Simmer, stirring occasionally, until the liquird is reduced and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and joice.
¾ teaspoon salt
Cover, reduce the heat to maintain a simmer, and cook until the lamb is tender, 45 to 60 minutes. Remove the meat with a slotted spoon and keep warm. Skim any fat from the surface of the liquid, increase the heat, and simmer briskly until the sauce is thickened. Return the meat to the sauce to heat through, and stir in:
2 tablespoons chopped cilantro