Optionally add 1 tsp mustard seed at the beginning, and 1 tbsp minced fresh ginger after the onions are sautéed.

Ingredients

  • 4 lbs. leg of lamb, 1" cubes
  • 1 large onion, chopped
  • 2-3 tablespoons oil
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon Indian chili powder
  • 1 teaspoon cardamom seeds
  • 1 teaspoon salt
  • 5 whole cluster tomatoes, chopped, about 4 cups
  • 2 tablespoons crushed coriander seeds
  • 14 oz coconut milk, 1 can, shaken before opening

Directions

1. Brown the lamb using 2 tbsp olive oil in a separate pan in batches. In a large pot, sauté the onion in 1 tbsp butter and 1 tbsp of olive oil until transparent.
2. Add all spices except the coriander, sauté until fragrant, then add tomatoes. Cover and cook about 10 minutes. Stir in crushed coriander. Cook with lid barely ajar 1-2 hours or till lamb is very tender, stirring occasionally.
3. Shake the can of coconut milk, then stir in. Serve hot over basmati rice, with a garnish of chopped coriander.

Categories
Lamb
Keywords
Indian
MacGourmet downloadLamb Curry Childers. To import, drag image to your MacGourmet recipe box.

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