Lamb Curry Recipe
by Andrew Chase
Here is a beautiful lamb curry recipe with yogurt from northern India. Lamb curry is probably the most popular of all curries but you can easily substitute lamb for veal, skinless chicken or prawns and mixed vegetables, such as carrots, cauliflower or potatoes. Lamb Curry Recipe Ingredients: *Makes 8 servings. 2 tsp (10 mL) coriander seeds 2 tsp (10 mL) fennel seeds 1-1/2 tsp (7 mL) black peppercorns 1/2 tsp (2 mL) white peppercorns 1 tbsp (15 mL) Indian red chili powder 2-1/2 lbs (1.25 kg) lamb leg or shoulder, cut into 2-inch/5 cm cubes 1/3 cup (75 mL) blanched almonds 1/3 cup (75 mL) poppy seeds 2 tbsp (30 mL) almond oil or vegetable oil 2 tbsp (30 mL) butter 10 green cardamom pods, cracked 3 -inch (8 cm) piece cinnamon sticks 6 whole cloves 2 bay leaves 1 tsp (5 mL) cumin seeds 1 tsp (5 mL) mace blades or 1/2 tsp/2 mL ground mace or 1/4 tsp/1 mL nutmeg 2 onions, thinly sliced 5 cloves garlic, pressed or pounded into paste 2 tbsp (30 mL) finely grated ginger root 2 cups (500 mL) Balkan-style yogurt or full-fat yogurt 1-1/2 tsp (7 mL) salt 2 tbsp (30 mL) jaggery or brown sugar Generous pinch saffron threads 1/2 tsp (2 mL) granulated sugar 2 tbsp (30 mL) hot milk Preparation: In dry skillet over medium-low heat, separately toast coriander, fennel, and black and white peppercorns until fragrant; grind together until fine powder. Combine with chili powder; sprinkle over lamb and mix well. Lightly toast almonds in same skillet. In blender, grind poppy seeds until fine; add almonds and grind. Add 1/3 cup/75 mL water and blend on high until smooth. In Dutch oven, heat oil over medium heat. Add butter; when melted, add cardamom, cinnamon stick, cloves, bay leaves, cumin and mace. When cumin seeds darken, 1 to 2 minutes, add onions; fry, stirring often, until golden, about 15 minutes. Stir in garlic and ginger; fry until garlic smells cooked, about 2 minutes, then add lamb mixture. Cook, stirring almost continuously, for 10 minutes. Remove pot from heat. Stir in yogurt until thoroughly mixed; return to heat. Stirring continuously, bring just to simmer, then add 1/2 cup/125 mL water and the salt. Bring to simmer; stir in almond mixture and jaggery. Return to simmer; reduce heat to low and simmer, partially covered and stirring often to prevent scorching, until meat is tender, 1-1/2 to 2 hours (cover pot completely once sauce has thickened and stir more often). Meanwhile, in mortar with pestle or in bowl with back of spoon, grind saffron and sugar together until powder. Mix in milk. Stir into curry. Simmer, stirring often, for 10 minutes. Original Lamb Curry Recipe *Hope you enjoyed this lamb curry recipe. Now I'd like to tell you about a healthy diet program that uses a lot of the lower GI foods: Isabel de los Rios' 'The Diet Solution Program'. The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results. The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how youre doing.* |
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