For easy lamb curry, gather 2 pounds lamb shank, 2 onions, 2 tomatoes, 2 teaspoons garam masala and 1/2 teaspoons red chili and turmeric. You also need 2 teaspoons coriander, 4 tablespoons vegetable oil, 1 teaspoon cumin, 2 tablespoons garlic paste, 1 tablespoon ginger and a heavy-bottomed pan.
First, slice the onions thinly, mince the ginger and garlic, and grind the spices if necessary. Buying pre-ground and dried spices shortens preparation time. Heat the oil in the pan over medium-high heat. Cook the onions in the pan until they turn golden brown. After turning off the heat, remove the onions from the pan. Let the onions dry on paper towels before transferring them to a food processor. Puree the onions into a paste, and remove the onions from the food processor. Next, puree the tomatoes, ginger and garlic to the same consistency.
Return the onions to the pan, and saut? them for roughly 2 to 3 minutes before adding the tomato mixture and all other spices. Integrate well, and cook until the oil begins separating from the sauce. Next, season the lamb chunks with salt and pepper, and add the chunks to the pan until the lamb is brown on all sides. Add a 1/2 cup of hot water to the pan and stir. Cover the pan, and allow the curry to cook until the meat is adequately tender. Check the pan every few minutes to ensure the liquid level has not fallen too drastically. Add more water if necessary, though not so much as to dilute the final gravy. Serve the curry with more ground coriander and some Indian flatbread (naan) or rice.