Lamb curry rawlins plantation
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Coriander seeds |
| 4 | teaspoons | Cumin seeds |
| 1 | teaspoon | Fennel seeds |
| Seeds from 6 cardamon pods | ||
| 8 | Black peppercorns | |
| 1 | 3\" cinnamon stick | |
| 6 | Dried red chilies | |
| (each 2\"x1/4\"x1/2\") | ||
| 3 | larges | Onion(s), chopped |
| ¼ | cup | Vegetable oil |
| 2 | pounds | Lamb shoulder |
| Trimmed, boneless | ||
| Cut into 1-inch cubes | ||
| 3 | cups | (to 4 cups) water |
| 4 | mediums | Boiling potatoes |
| ½ | cup | Canned unsweetened |
| Coconut milk, well-stirred | ||
| 4 | Whole cloves | |
| ½ | Whole nutmeg | |
| Coarsely chopped | ||
| 2 | teaspoons | Turmeric |
| 3 | tablespoons | Water |
| 1 | tablespoon | Ginger |
| Peeled and grated | ||
| 2 | tablespoons | Lime juice |
| 6 | Plum tomatoes | |
| Seeded and chopped | ||
| 3 | Bell peppers, | |
| In assorted colors | ||
| Cut in thin strips | ||
| 6 | Curry leaves (opt) | |
Directions
CURRY PASTE
CHILI PUREE
LAMB CURRY
Make Curry Paste: In a small heavy skillet dry-roast seeds and all spices except turmeric together over moderate heat, stirring, until fragrant and coriander seeds are several shades darker, being careful not to burn them. Cool mixture and grind to a powder. In a bowl stir together spice powder, turmeric, and water to form a paste.
Make Chili Puree: Wearing rubber gloves, stem and seed chilies and cut with scissors into ½-inch pieces. In a small bowl soak chilies in warm water to cover for 20 min and drain in a sieve. Puree chilies, onions, and ginger in a food processor.
In a heavy kettle (at least 5-quarts) heat oil over moderate heat until hot but not smoking and cook puree, stirring, until oil begins to separate from puree and puree begins sticking to bottom of kettle.
Add curry paste and cook over moderately low heat, stirring constantly, 4 min.
Add lamb and cook, stirring, until outside is not longer pink. Add water to just cover lamb and salt to taste and simmer, covered, 1-1½ hours, or until lamb is tender.
Peel potatoes and cut into ¾-inch cubes. Add potatoes to curry, making sure they are covered with liquid, and simmer, uncovered, until tender, about 15 min. Stir in coconut milk, lime juice, tomatoes, and bell peppers and simmer 5 min. Just before serving add curry leaves.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95