Coconut Lamb Curry with Potatoes and Peas

1.Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 5-7 minutes until translucent and lightly golden.

3.Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

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

5.Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, red chili powder, and salt. Stir well to coat the lamb in the spices, cooking for another 2 minutes.

6.Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

7.Add the diced potatoes and frozen peas, ensuring they are submerged in the sauce. Cover the pot and let it simmer on low heat for 1.5 to 2 hours, or until the lamb is tender and the potatoes are cooked through.

8.Check occasionally, stirring gently to prevent sticking, and add more broth if needed to maintain a saucy consistency.

9.Once cooked, adjust seasoning with more salt and stir in the lime juice just before serving.