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.

Lamb Curry
Whole Spices to Toast
  1. 6 whole cloves
  2. 1 dried red pepper
  3. 6 green cardamon pods
  4. 1 teaspoon black pepper corns
  5. 1 two inch piece of cinnamon
  6. 1 tablespoon cumin seeds
  7. 1 tablespoon coriander seeds
Other Spices
  1. 1/2 teaspoon ground mace
  2. 2 tablespoons yellow Indian curry
  3. 1/2 teaspoon chili powder
  4. Salt and pepper to taste
  5. 1 tablespoon garam masala
  1. 2 large onions, chopped small
  2. 2 tablespoons ginger and garlic paste
  3. 2 pounds lamb, cut into 1 inch size pieces
  4. Ghee or Oil for cooking
  5. 1 small can coconut cream
  1. Toast the whole spices until fragrant. Let cool a bit before pulsing in a spice grinder.
  2. Heat the ghee/oil in a large saucepan over medium high heat.
  3. 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.
  4. Add the onions and stir to coat with the oil and spices.
  5. Cook on medium low heat for about five minutes, until the onions are translucent, before adding the garlic and ginger puree.
  6. Add the meat and the rest of the spices.
  7. 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.
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