Lamb Curry
Samina Ali
ingredients
- 1 1/2 lbs boneless lamb , trimmed of fat and cut into 1 pieces
- 1/4 cup vegetable oil
- 2 bay leaves
- 1 black cardamom pod
- 1 (2 inch) cinnamon sticks
- 10 peppercorns
- 4 whole cloves
- 1 1/2 large onions , finely chopped
- 1 tablespoon fresh ginger paste
- 2 teaspoons minced garlic
- 1 green chili pepper , chopped (optional)
- salt
- 1/2 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons garam masala
- 1 cup diced tomatoes
- 1/3 cup plain yogurt
- 2 tablespoons chopped fresh cilantro leaves
directions
- 1
1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
- 2
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
3. Stir in the ginger paste, garlic, chile pepper, and lamb.
- 4
4. Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
- 5
5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
- 6
6. Add diced tomatoes, and cook for 5 minutes, stirring frequently.
- 7
7. Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
- 8
8. Lower heat.
- 9
9. Whisk the yogurt with a fork; and add to the pot slowly.
- 10
10. Then cook until meat is done to your liking and sauce is thickened.
- 11
11. Garnish with cilantro leaves.
- 12
12. Serve with steamed basmati rice, or hot Indian breads, such as Naan.
Source: Samina Ali
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