Persian-Style Lamb Curry with Garden Vegetables

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden.

Add the garlic and grated ginger, stirring for about 1 minute until fragrant but not browned.

Add the lamb pieces to the pot and brown them on all sides, allowing the meat to develop color for deeper flavor.

Sprinkle in the ground coriander, cumin, turmeric, and chili powder. Stir well so the spices evenly coat the lamb and release their aroma.

Pour in the chopped tomatoes and bring the mixture to a gentle boil, scraping up any flavorful bits from the bottom of the pot.

Add the water or lamb broth, reduce the heat to low, cover, and simmer gently for about 60 minutes, or until the lamb is tender.

Add the carrot, potato, bell pepper, and green beans. Cover and continue cooking for 25–30 minutes, until the vegetables are soft and the sauce has thickened slightly.

Season with salt and freshly ground black pepper to taste. Remove from heat and let the curry rest for a few minutes before serving.

Garnish with fresh cilantro leaves and serve hot.