Lamb Curry Recipe
(Makes 2 to 3 servings)
1 pound Lamb shoulder, trimmed and cut into 1-inch cubes
4 tablespoons canola or vegetable oil
1 medium red onion, diced small
2 red dried chilies, whole
1 bay leaf
1/2 teaspoon turmeric
1/2 cup tomatoes, chopped
1/2 cup water
1 tablespoon cilantro
For curry paste:
1 cinnamon stick
3 cardamon pods, remove seeds from husk and discard husk.
1 1/2 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
1/4 teaspoon nutmeg
Step 1: Curry paste: Put cinnamon stick in mortar and pestle, or use a very clean coffee grinder, pound until finely ground. Add ground cumin, coriander and nutmeg, grind it all together. Then add garlic, ginger, 1 teaspoon of water and a pinch of salt; grind it until it becomes a paste.
Step 2: Making curry: Heat a wok or large saucepan over high heat until hot, reduce heat to medium then add oil. Add red chilies, fry for 2 seconds, add bay leaf and immediately add lamb meat; sear until lightly brown all sides. Remove from heat and transfer meat into a bowl. Leave remaining oil and fat in the saucepan.
Step 3: Over medium heat, fry onions in remaining oil until golden brown. Add spice paste, fry until you get a nice spice aroma, approx. 1 minute, then add lamb meat, turmeric and salt to taste, mix it well. Toss in the tomato and fry for 2 minutes, then add 1/2 cup water and bring mixture to a boil. Cover pot, reduce heat to low, and cook until meat is tender, approximately 20 min. Garnish with cilantro and serve hot with basmati rice.
“Spices should be used to enhance the flavor of food, not to overpower it. Spices are medicine, use them wisely.”- Chef Bikram Vaidya