LAMB CURRY

On the weekend, we picked up a pack of low carb lavash bread and I wanted to make some curry to go with it. After stopping at our butchers, we left with 2 lbs of boneless lamb. I dug through the recipes that I had and I modified my rogan josh recipe to make a lamb curry. 

For the dried red pepper, I used a reshampatti pepper that a friend brought back from India for me and is a medium hot chili. Feel free to use a guntur red (short red) for a hotter kick or dabbi or kashmiri pepper for a mild kick. For the yellow curry, I used store bought yellow curry from our local Indian grocer, but you could also use homemade yellow curry.

As a side note, I not only got the stamp of approval from the Hubby, but from a friend who I gave a container of it to, as well! It’s not a super wet curry, almost dry, but super tender and flavorful.

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Lamb Curry

Cook Time 1 hour hour 30 minutes minutes

Ingredients

Whole Spices to Toast

• 6 whole cloves
• 1 dried red pepper
• 6 green cardamon pods
• 1 teaspoon black pepper corns
• 1 two inch piece of cinnamon
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds

Other Spices

• 1/2 teaspoon ground mace
• 2 tablespoons yellow Indian curry
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon garam masala

Other

• 2 large onions chopped small
• 2 tablespoons ginger and garlic paste
• 2 pounds lamb cut into 1 inch size pieces
• Ghee or Oil for cooking
• 1 small can coconut cream

Instructions

• Toast the whole spices until fragrant. Let cool a bit before pulsing in a spice grinder.
• Heat the ghee/oil in a large saucepan over medium high heat.
• When the oil is nice and hot, add the toasted spices and stir. Cook for a minute or so, until the aromas are released, but do not burn.
• Add the onions and stir to coat with the oil and spices.
• Cook on medium low heat for about five minutes, until the onions are translucent, before adding the garlic and ginger puree.
• Add the meat and the rest of the spices.
• Brown the meat for a couple of minutes and then add the coconut cream, cover and simmer for about one hour to one and a half hours until the meat is nice and tender. Stirring occasionally.