Lamb Curry

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Lamb Curry

  • 4 pounds boned lamb
  • 2 pounds onions
  • 8 large garlic cloves – minced
  • 1/2 cup coriander leaves — chopped
  • 1 tablespoon fresh ginger root — chopped
  • 1/2 cup plain yogurt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 3 tablespoons ground coriander
  • 1 tablespoon kalonji — (nigella seeds)
  • 3 tablespoons ghee
  • 3 tablespoons oil
  • 10 cardamom pods — bruised
  • 2 teaspoons garam masala
  • 3 teaspoons salt and pepper — to taste
  1. Trim off all excess fat and cut in to large cubes.
  2. Slice onions in to thin slices, only cut up about 1 1/2 pounds.
  3. In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
  4. In large fry pan, heat ghee and oil and fry sliced onions until browned.
  5. Remove onions from pan.
  6. Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
  7. Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
  8. Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
  9. Cover and cook over low heat until meat is almost tender, stirring occasionally
  10. You can add a small amount of water if the dish becomes dry to help cooking.
  11. When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
  12. Cover pan and simmer gently for a few minutes more
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Indian