Easter Lamb Curry with Spices and Herbs

1Heat the vegetable oil (2 tablespoons) in a large pot over medium heat.

2Add the chopped onions (2 large) and sauté until they are golden brown, about 8-10 minutes.

3Stir in the minced garlic (4 cloves), grated ginger, and slit green chilies (2), cooking for another 2-3 minutes until fragrant.

4Add the lamb cubes to the pot, browning them on all sides for about 5-7 minutes.

5Sprinkle in the ground cumin (2 teaspoons), ground coriander (2 teaspoons), turmeric powder (1 teaspoon), garam masala (1 teaspoon), and red chili powder (1 teaspoon), stirring well to coat the lamb evenly with the spices.

6Pour in the chopped tomatoes (2 large) and cook for another 5 minutes until they soften.

7Add the coconut milk and chicken or vegetable broth (1 cup), stirring to combine all ingredients.

8Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.

9Check for seasoning and add salt and pepper to taste.

10Stir in the chopped cilantro, mint, and lemon juice just before serving.