I like this recipe because of the complex flavors, and the potential for ‘kicking it up a notch’ by adding some simple ingredients. I’ve made this Indian Lamb Curry for many dinner guests, and they’ve all raved about it. It’s deceptively easy to make, but it yields flavors that are spicy but not too hot, and a hint of sweetness without tasting sugary (care of the cinnamon). Follow the link for the complete recipe…
Preparation time: 20 minutes
Cooking time: 2 hours, 30 minutes
- 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!