Lamb Curry with Coriander Garam Masala and Coconut
From chefmeow 16 years agoIngredients
- 12 black peppercorns shopping list
- 8 green cardamom pods shopping list
- 5 whole cloves shopping list
- 24 frozen curry leaves shopping list
- 2 whole dried red chilies shopping list
- 1 bay leaf shopping list
- 1/4 cup unsweetened shredded coconut shopping list
- 2 pounds well trimmed boneless leg of lamb cut into 1” pieces shopping list
- 3 tablespoons canola oil shopping list
- 3 medium red onions shopping list
- 1 teaspoon salt shopping list
- 4 garlic cloves shopping list
- 2 inches fresh ginger peeled and cut into large chunks shopping list
- 2 teaspoons ground coriander shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/2 cup plain yogurt whisked until smooth shopping list
- 3 cups water shopping list
- 1/2 teaspoon garam masala shopping list
- 1/4 cup heavy cream shopping list
- 1/4 cup chopped fresh cilantro shopping list
How to make it
- Combine peppercorns, cardamom, cloves, curry, chilies and bay leaf in a spice grinder.
- Grind to a paste using a little water if necessary then set aside.
- Chop one of the onions and cut the remaining two into large chunks.
- Heat the oil in a large heavy bottomed casserole over medium high heat.
- Add chopped onion and salt then cook stirring often for 10 minutes.
- Meanwhile combine onion chunks, garlic and ginger in food processor.
- Process to a paste then set aside.
- When onion has browned add spice paste and lamb.
- Cook stirring often until lamb begins to brown about 7 minutes.
- Add pureed onion mixture and cook stirring 10 more minutes.
- Add coriander and cayenne and cook stirring 2 more minutes.
- Add yogurt a tablespoon at a time and stirring well after each addition.
- Cook stirring often for 5 minutes.
- Add water and garam masala then stir well and simmer covered for 40 minutes.
- Just before serving add cream and bring almost to a simmer.
- Sprinkle with cilantro and serve hot.
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