Lamb Curry

[JAZ]

Lamb Curry

Serves 8 as Main Dish.

Based on a recipe from Sunset's Cooking with Spices and Herbs. It's also good with beef instead of the lamb. Obviously freshly toasted and ground spices will improve the quality of the dish, but it's good even with run-of-the-mill supermarket spices.

For a mild curry, omit the chile. Otherwise, leave it in until the curry reaches the desired level of heat.

• 3 lb boneless lamb
  
• 2 onions
  
• 2 garlic cloves, peeled
  
• 2 c plain yogurt
  
• 1 T lemon juice
  
• 2 T ground coriander
  
• 2 tsp salt
  
• 2 tsp ground cumin
  
• 1-1/2 tsp ground cloves
  
• 1-1/2 tsp ground cardamom
  
• 1-1/2 tsp ground black pepper
  
• 1 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• 2 T cornstarch
  
• 1 small dried chiles (optional)
  
• 3 T olive oil or butter
  

Cut the lamb into cubes about 1-1/2 inches (or make friends with your butcher and have him do it).

Cut one of the onions into quarters. Toss the onion, garlic, yogurt amd lemon juice into a blender jar and puree. Add remaining ingredients except chile peppers and oil and blend. (Or finely mince the garlic and onion and blend with remaining ingredients).

Pour the yogurt mixture over the lamb cubes, cover and marinate for 2 hours at room temp or overnight in the refrigerator. Stir occasionally.

Heat the oil or butter in a large heavy pan. Slice the remaining onion and saute until soft. Add the meat and marinade and bring just to a simmer. Add the chiles (whole) if using.

Continue to simmer for 2 hours or so, or until meat is tender. Taste occasionally and remove the chiles when the heat reaches the desired level. Adjust seasoning.

Serve with couscous or rice.

Keywords: Main Dish, Lamb, Middle Eastern, The Daily Gullet

( RG520 )