Pakistani Lamb Curry

• 2 tablespoons ghee
• 1 large onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup water
• 1 (4 inch) piece ginger, peeled and roughly chopped
• 6 cloves garlic, chopped
• 2 pounds cubed leg of lamb meat
• 1 tablespoon salt, or to taste
• 1 tablespoon ground paprika
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cayenne pepper, or to taste
• 2 small serrano peppers, finely chopped, or to taste (optional)
• 1 tablespoon water, or as needed
• 2 tablespoons chopped fresh cilantro, or to taste
• 2 teaspoons garam masala

1. Heat ghee in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic; puree sauce until smooth.
2. Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low; simmer until tender and easily pulled apart with a fork, about 30 minutes.
3. Place serrano peppers in a small food processor; grind with 1 tablespoon water until a paste forms. Add to the lamb; continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.

ghee, onion, tomatoes, water, ginger, garlic, lamb meat, salt, ground paprika, ground turmeric, ground coriander, ground cumin, ground cayenne pepper, serrano peppers, water, fresh cilantro, garam masala

Taken from www.allrecipes.com/recipe/143376/pakistani-lamb-curry/ (may not work)