Prepare the Ingredients:

• Cut the lamb shoulder into 1-inch cubes and pat dry with paper towels.
• Chop the onion, mince the garlic, and grate the ginger. Set aside.

Sauté the Aromatics:

• In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
• Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Brown the Lamb:

• Add the lamb cubes to the pot, seasoning with salt and pepper. Brown the lamb on all sides, about 5-7 minutes.

Add Spices:

• Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric. Stir well to coat the lamb in the spices and cook for another 2 minutes to toast the spices.

Add Liquids:

• Pour in the can of coconut milk, the chicken or vegetable broth, and the diced tomatoes. Stir to combine all the ingredients.

Simmer:

• Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 1 to 1.5 hours, or until the lamb is tender. Stir occasionally and add more broth if needed.

Adjust Seasoning:

• Taste the curry and adjust seasoning with additional salt and pepper if desired.

Serve:

• Garnish with freshly chopped cilantro. Serve hot over cooked rice or with warm naan.