Mellow Lamb Curry
Adapted from How to Cook Everything iPad App
Prep Time: 20 mins
Cook Time: 1 ½ hours
2 tbsp oil (I like olive, but any neutral oil is fine – grapeseed, canola)
2 lb/1kg boneless lamb shoulder, trimmed of excess fat and cut into 2” cubes
Salt & freshly ground black pepper
2 cups onion, thinly sliced
1 cup onion, chopped
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder or garam masala (this time I use the last of my Sri Lanka Black Curry Blend plus Singapore Curry Blend from Epices de Cru)
1 ½ cups chicken broth
Garnish: fresh cilantro leaves, chopped
1. Heat oil in a large Dutch oven over medium high heat. When the oil is very hot, add the lamb chunks in 4 or five batches to sear on all sides. Do not put all the lamb in at once or it will just stew and leach out all the juices. Sprinkle with salt & pepper while they brown. Remove each batch as they brown and set aside.
2. Once all the lamb has browned, add the sliced onions to the fat in the pan. Cook over medium heat stirring occasionally until golden (about 10 minutes)
3. Add the chopped onion, garlic, ginger & spices. Stir and cook for an additional 4-5 minutes – until the chopped onions soften.
4. Return the lamb to the pot along with the broth/stock. Bring to a boil, cover and reduce the heat to low. Simmer (there should still be some bubbling) until the lamb is tender – at least an hour. If it’s too soupy, remove the cover, raise the heat and cook until the gravy is the consistency you like. If, on the other hand, the curry is too dry, add a little more liquid (water or broth). Taste for seasoning and serve garnished with cilantro.
Serving ideas: steamed rice or fragrant couscous to sop up the gravy.
Mark also added cayenne to really spice things up and finished with ½ cup yoghurt before serving.