Comforting Lamb and Potato Curry with Indian Spices

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add lamb cubes and brown on all sides for 5-7 minutes. Remove lamb from the pot and set aside.

Reduce heat to medium. Add chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Stir in ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

Return the browned lamb to the pot. Add diced tomatoes (undrained) and water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, allowing the lamb to tenderize.

Add the cubed potatoes to the pot and stir well. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender and the lamb is very tender. Stir occasionally to prevent sticking.

Season with salt to taste. If the curry is too thick, add a splash more water. If it's too thin, simmer uncovered for a few minutes to reduce.

Garnish generously with fresh chopped cilantro before serving.