Lamb In Peanut Curry
From cabincrazyone 16 years ago
- 55 minutes to make
- Serves 4
The curry and peanut butter blend together to make a wonderful sauce. As the onions cook down, they add their moisture to the sauce, the raisins add a delightful taste. Great on a bed of rice. This is one of my favorite curries.
Ingredients
- 2 Tblspns peanut oil shopping list
- 1 pound boneless lamb shoulder cut into one inch cubes shopping list
- 4 small to medium onions, halved from top to bottom, then cut each half into three wedges shopping list
- 2 large cloves garlic, minced shopping list
- -------- shopping list
- 2-1/2 teaspns ground ginger shopping list
- 2 teaspns ground coriander shopping list
- 1 teaspn ground cinnamon shopping list
- 1/2 teaspn salt shopping list
- 1/4 teaspn cayenne, less to taste (I use 1/8) shopping list
- 1/8 teaspn ground cloves shopping list
- -------- shopping list
- 1/4 Cup dry vermouth (dry white wine or water in a pinch) shopping list
- 6 oz. plain yogurt shopping list
- 1/4 Cup creamy peanut butter shopping list
- 1/4 Cup golden raisins (dark raisins are far better than none) shopping list
How to make it
- Heat the oil medium-high, in a large pan or dutch oven (will need cover). Add lamb and cook until browned on all sides, usually about 4 minutes.
- While the lamb is cooking measure the 6 dry spices into a small bowl, set aside.
- Transfer the lamb to a plate, set aside. Add onions to the pan, saute until lightly browned, knocking the layers apart as you turn, usually about 3 minutes.
- Add the garlic, stir continually about 15 seconds.
- Toss in the 6 dry spices, stir continually until fragrant, about 15 seconds.
- Pour in the vermouth and scrap it around, de-glazing the goodies from the pan bottom.
- Add the rest: meat, yogurt, peanut butter, and raisins, stirring until well mixed.
- Cover and reduce heat to a low simmer. Stir often and keep it low, just boiling, to prevent scorching. If it looks dry, add 2 Tblspns of water, but remember, the onions will add liquid as they cook down. Simmer about 40 minutes or until meat feels tender when poked.
- Set off the heat for 5 minutes covered, then serve with rice.
People Who Like This Dish 6
- mareelouise Melbourne, AU
- jakartainflames Jakarta, Indonesia
- gwbaskin Edmonton, CA
- asheats BIG BEAR LAKE, CA
- greekgirrrl Long Island, NY
- cabincrazyone Duluth, MN
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The Rating
Reviewed by 1 people-
Awesome recipe, I cannot wait to make it..love all the different flavors going on..
greekgirrrl
in Long Island loved it
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