Goat or Lamb Curry (Mangshor Jhol) | Oregonian Recipes

Ingredients

• 1/4 cup vegetable oil
• 1 large red onion, finely chopped
• 1 1/2 tablespoons ginger paste (sold at Indian markets) or grated fresh ginger
• 1 1/2 tablespoons garlic paste (sold at Indian markets) or grated fresh garlic
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon cayenne pepper (optional)
• 1 tablespoon plus 1/4 cup water (divided)
• 2 pounds bone-in goat or lamb shoulder, cut into 1 1/2-inch pieces (see note)
• 1/4 cup tomato paste
• 2 tablespoons plain yogurt
• 1/2 teaspoon salt, plus more to taste
• 2 teaspoons garam masala
• 1/2 cup chopped cilantro leaves, for garnish