Goan Lamb and Vegetable Curry

Method

1. Heat oil in a pot, sauté onion and chili until golden.
2. Add tomatoes, turmeric, and coriander, cook until softened.
3. Add lamb and cook until browned, then add potatoes.
4. Pour in coconut milk, simmer for 30 minutes until lamb is tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.