Meaty Curry for countessa
Posted: Tue Sep 11, 2007 7:31 am
Indian Lamb Curry
1 1/2 lbs boneless lamb, trimmed of fat and cut into pieces (or beef)
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomatoes
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro (coriander) leaves
Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chili pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened.
Garnish with coriander leaves.
You can use the homemade curry spice mixture with garam masala instead of adding all those spices.
1 1/2 lbs boneless lamb, trimmed of fat and cut into pieces (or beef)
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomatoes
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro (coriander) leaves
Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chili pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened.
Garnish with coriander leaves.
You can use the homemade curry spice mixture with garam masala instead of adding all those spices.
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