Indian Lamb Curry Preparation time: 20 minutes Cooking time: 2 hours, 30 minutes Serves: 6 Ingredients: 3 medium onions 5 cloves of garlic 1 giant thumb-sized piece of ginger root 2 tablespoons of vegetable or canola oil 1 tablespoon of each of coriander seeds, cumin, curry power, turmeric powder, clovers 2 tablespoons of grown cinnamon 2 cinnamon sticks 2 bay leaves 3-4 lbs of lamb (shoulder or leg, bone removed) salt and pepper 28 oz diced tomatoes 1 cup of dried mangoes or raisins (optional) 1 cup of sour cream 6 cups of basmati rice Remove skin from onion and garlic, and peel the ginger root, exposing the flesh. Combine in food processor and chop finely until they turn into a puree. Heat oil in a large pot (5 qt /5 L). Add all spices and fry for 2 min until golden. Add lamb to pot, and stir well with spices. Add salt, pepper, cinnamon sticks and bay leaves and simmer for 5-7 minutes, browning the lamb on the outside. Add onion/garlic/ginger puree, mix well and simmer for 5-7 minutes again. Add tomatoes (and optionally, dried mangoes or raisins), mix well. Cover with lid, and place in pre-heated oven at 300 degree F for 2 hours. Allow it to braise, checking on it each 1/2 hour. Remove lid occasionally and skim fat off surface. After 2 hours (or when lamb is fork-tender), remove from oven and add sour cream. Mix well, and serve over rice with nan bread and cucumber salad. Note: portions of this recipe are inspired by Tyler Florence’s Indian Lamb Curry recipe. Thanks, Tyler!
Posted on: Mon, 08 Jul 2013 15:32:14 +0000
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