Recipe

Lamb Curry With Coriander Garam Masala And Coconut Recipe


Lamb Curry With Coriander Garam Masala And Coconut Recipe Chefmeow / All my dishes
2 years, 1 month ago
This recipe comes from a wonderful cookbook entitled Indian Home Cooking. I obtained this cookbook from a cookbook exchange. I have not tried this recipe but have it bookmarked to try. Enjoy
Prep:10m Cook:45m Servings:4

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Ingredients
  • 12 black peppercorns
  • 8 green cardamom pods
  • 5 whole cloves
  • 24 frozen curry leaves
  • 2 whole dried red chilies
  • 1 bay leaf
  • 1/4 cup unsweetened shredded coconut
  • 2 pounds well trimmed boneless leg of lamb cut into 1” pieces
  • 3 tablespoons canola oil
  • 3 medium red onions
  • 1 teaspoon salt
  • 4 garlic cloves
  • 2 inches fresh ginger peeled and cut into large chunks
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup plain yogurt whisked until smooth
  • 3 cups water
  • 1/2 teaspoon garam masala
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh cilantro

Directions
  1. Combine peppercorns, cardamom, cloves, curry, chilies and bay leaf in a spice grinder.
  2. Grind to a paste using a little water if necessary then set aside.
  3. Chop one of the onions and cut the remaining two into large chunks.
  4. Heat the oil in a large heavy bottomed casserole over medium high heat.
  5. Add chopped onion and salt then cook stirring often for 10 minutes.
  6. Meanwhile combine onion chunks, garlic and ginger in food processor.
  7. Process to a paste then set aside.
  8. When onion has browned add spice paste and lamb.
  9. Cook stirring often until lamb begins to brown about 7 minutes.
  10. Add pureed onion mixture and cook stirring 10 more minutes.
  11. Add coriander and cayenne and cook stirring 2 more minutes.
  12. Add yogurt a tablespoon at a time and stirring well after each addition.
  13. Cook stirring often for 5 minutes.
  14. Add water and garam masala then stir well and simmer covered for 40 minutes.
  15. Just before serving add cream and bring almost to a simmer.
  16. Sprinkle with cilantro and serve hot.

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