Lamb Curry

Lamb Curry

Today’s feature is a guest post from my favorite baking goddess – my lovely mum Marilyn – who graciously offered to make this delicious lamb curry during a recent visit to our home in California. The original recipe (from Food.com) is S-P-I-C-Y – just the way I like it! – but can be adjusted for those with less adventurous palates. You may also substitute chicken breast for lamb, if looking for a more budget-friendly family meal. The combination of spices – cinnamon, cloves, turmeric, cayenne pepper, and garam masala – is delectably fragrant while cooking, and absolutely heavenly (if someone fiery) while eating. I would definitely make this curry again, and encourage you to give it a try as well. Enjoy!

LAMB CURRY

Yields: 6 servings

  • 14 cup vegetable oil
  • 2 dried bay leaves
  • 1 black cardamom pod
  • 1 (2 inch) cinnamon stick (or 1/2 tsp ground cinnamon)
  • 10 whole peppercorns (or 1/2 tsp ground black pepper)
  • 4 whole cloves (or 1/4 heaping tsp ground cloves)
  • 1 12 large onions, finely chopped
  • 1 tbsp fresh ginger paste
  • 2 tsp minced fresh garlic
  • 1 12 lbs boneless lamb, trimmed of fat and cut into 1-inch pieces
  • Salt
  • 12 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp ground cayenne pepper (optional)
  • 1 12 tsp garam masala
  • 4 cups + 2 tbsp water
  • 1 cup diced tomato
  • 1⁄2 cup plain yogurt
  • 2 tbsp chopped fresh cilantro leaves (optional)
  • Steamed basmati rice and naan bread, to serve (optional)
  1. Heat oil in large pot or pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
  2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
  3. Stir in the ginger paste, garlic, and lamb.
  4. Season the lamb with salt; continue cooking, stirring mix for about 20 minutes more, adding a little water if necessary to keep ingredients from sticking to pot.
  5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
  6. Add diced tomatoes, and cook for 5 minutes, stirring frequently.
  7. Then add remaining 4 cups of water and simmer for 15 minutes, or until meat is almost tender.
  8. Lower heat.
  9. Whisk the yogurt with a fork; then add to pot slowly.
  10. Then cook until meat is done to your liking and sauce is thickened.
  11. Garnish with cilantro leaves and serve with steamed basmati rice, or hot naan.
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