lamb curry

Ingredients

• Servings: 8
• curry paste
• 1 1/2 tablespoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon salt
• 5 whole dried red chile peppers
• 6 fresh curry leaves
• 3 tablespoons garlic paste
• 2 teaspoons ginger paste
• 1 1/2 teaspoons ground turmeric
• 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
• 1/2 cup ghee (clarified butter), melted
• 1/4 cup vegetable oil
• 4 onion, sliced 1/4 inch thick
• 1 (13.5 ounce) can coconut milk
• 2 cups water, divided
• 1 teaspoon fennel seeds
• 6 cardamom pods
• 1 cinnamon stick
• 1 1/2 teaspoons garam masala
• 1 teaspoon sugar
• 3 tablespoons warm water
• 1 tablespoon tamarind paste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• toast the coriander seeds over medium-low heat until they begin to turn brown and pop. repeat the toasting process with the cumin seeds, then with the dried red peppers. transfer each ingredient to a food processor or spice grinder as you finish. add the salt and grind to a fine powder. mix with the garlic and ginger to form a thick paste.
• sprinkle the turmeric over the lamb, stirring lightly to coat. toast the fennel seeds as above and set aside. heat a dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. stir in your curry paste and fry for 1 minute. stir in the meat and fry for 1 minute more. pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. simmer for 10 minutes.
• stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. stir occasionally and thin with water if the sauce becomes too thick while cooking.
• when the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. remove the cinnamon stick and cardamom pods before serving.