* Lamb Curry

Posted on February 7th, 2015 by Linda. Filed under Braise, Cooking Method, Cuisine, Indian, Lamb, Malaysian.


IMG_3807 Lamb Curry

 

This lamb curry recipe is adapted from my friend, Angie Koong, rogan josh recipe.  It is to die for.  In class, since we had very little time to stew the meat, we gave it a head start by braising the meat with some water and some cardamom and cloves for an hour and then proceeded with the recipe.  If you have the time, just follow the recipe for better flavor.

Spice Paste 1:
4 green cardamom pods, peeled, reserve seeds, , toasted and ground
2 small cinnamon sticks, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin, seeds, toasted and ground
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cayenne
2 lb boneless leg of lamb, silver skin removed, deboned, cut into 1 ½ inch cubes
1 cup plain yogurt

Spice Paste 2:
1 Tablespoon garam masala
1 1/2 cups canned crushed tomatoes
2 clove garlic, peeled
1 onion, chopped
2-inch ginger, minced

Sauce:
3 Tablespoons ghee / clarified butter
3/4 cup water
2 Tablespoons kosher salt, to taste

2 Tablespoons cilantro, chopped
4 Tablespoons cream
Fresh cilantro springs for garnish

Preparing the spice paste: In a skillet, dry fry the whole spices (cardamom, cinnamon, coriander and cumin) for about 3 minutes or until fragrant. Transfer to a spice grinder and grind to a fine powder. Mix with remaining spices (paprika, turmeric and cayenne). Stir spices into yogurt and marinate the meat with the mixture, preferably overnight.
Preparing the curry: In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth.   Heat the ghee in a deep large sauté pan over medium heat.   Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water and salt. Bring lamb mixture to boil. Reduce heat to a slow simmer for 2 hours or until meat is fork tender. Stir occasionally to prevent sticking. If lamb is still not tender and the curry is drying up, add water and stir to combine. Cover the pot and put on low simmer. When the curry gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning. Add more salt or sugar if needed

Stir in the chopped cilantro and cream just before serving. Garnish with fresh cilantro sprigs.

Serves: 8

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