LAMB CURRY WITH WHOLE SPICESFrom choclytcandy 7 years ago
- Whole spice Blend shopping list
- 1 1/2 cinnamon sticks shopping list
- 4 whole cloves shopping list
- 4 green cardamom pods shopping list
- 8 black peppercorns shopping list
- 1 bay leaf shopping list
- curry shopping list
- 1/4 cup vegetable oil (or canola oil) shopping list
- 1 medium onion , sliced thin shopping list
- 4 large cloves garlic , pureed shopping list
- 1 1/2 inch piece fresh ginger , peeled and pureed shopping list
- 1 1/2 pounds boneless leg of lamb , cut into 3/4-inch cubes shopping list
- 2 teaspoons ground cumin shopping list
- 2 teaspoons ground coriander shopping list
- 1 teaspoon ground turmeric shopping list
- 1/2 teaspoon table salt , plus more to taste shopping list
- 3 plum tomatoes , chopped, plus 1 tablespoon juice shopping list
- 1 jalapeño chile , stemmed and cut in half through the stem end shopping list
- 4 medium boiling potatoes , peeled, and cut into 3/4-inch cubes shopping list
- 2 - 4 tablespoons chopped fresh cilantro leaves shopping list
How to make it
- Note: Gather and prepare all of your ingredients before you begin. Garlic and ginger may be pureed by hand or in a minichop food processor. If using a minichopper, process the garlic and ginger with one to two tablespoons of water until pureed. You may substitute a scant half teaspoon of cayenne pepper for the jalapeño, adding it to the skillet with the other ground dried spices. Feel free to increase the wet (garlic, ginger, jalapeños, and onions) or dry spice quantities. Serve the curry with basmati rice.
- 1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add whole spice blend to oil and cook, stirring with wooden spoon until cinnamon stick unfurls and cloves pop, about 5 seconds. Add onion to skillet; sauté until softened, 3 to 4 minutes.
- 2. Stir in garlic, ginger, lamb, ground spices, 1/2 teaspoon of salt, and tomatoes; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.
- 3. Add 2 cups water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 30 to 40 minutes.
- 4. Add potatoes; cook until tender, about 15 minutes. Stir in cilantro. Simmer 3 minutes longer and serve.
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