Lamb Curry
This delicious recipe for lamb curry is one of Simon’s favorites.
Ingredients:
2 T Vegetable Oil or Ghee
1 Onion – white, diced
2 Garlic clove – minced
1 ” Ginger – fresh, minced
2 Serrano Chili – deseeded and minced
1 t Tomato paste
1 t Ginger – ground
1 t Cumin – ground
1 t Coriander – ground
1 t Red Chili Powder
1 t Turmeric – ground
1 t Cinnamon – ground
1 t Salt
1 t Sugar
2 lb Lamb Neck or Shoulder – cut into 1″ cubes
2 Tomato – deseeded and chopped
1 pint Vegetable Stock or Water
1 Lemon – juiced
1 Coriander leaf bunch – fresh, chopped
Directions:
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Place two tablespoons of oil or ghee into a saucepan and warm on medium heat.
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Add the onions and cook for three minutes or until soft and golden.
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Add the minced garlic and cook for two minutes.
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Add the minced ginger and chilies and cook for three minutes.
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Add the tomato paste and combine well.
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Turn down to a gentle heat and add the ground spices (including the salt and sugar) and combine well.
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Cook for three minutes. If the mixture begins to stick, add a tablespoon of water.
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Add the cubed lamb and combine well.
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Add the tomatoes and combine well.
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Add the stock and combine well, making sure to scrape all the spices from the base of the pan.
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Simmer on a gentle heat for thirty minutes, or until the lamb is tender and the liquid has reduced to a thick sauce that coats the lamb.
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Sprinkle with lemon juice.
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Add the chopped coriander leaf.
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14. Taste for seasoning and add more salt if needed.
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15. Serve with steamed basmati rice and Indian breads.