Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.
- 2 lb boneless leg of lamb
- ¼ cup vegetable oil
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 medium onions, roughly chopped
- 2 tbsp garlic, chopped
- 1 tsp mustard seed
- ½ tsp chili flakes (or to taste)
- ½ cup white wine
- ½ cup flour
- 3 cups hot chicken stock
- 2 tbsp ginger, chopped
- ½ tsp ground cloves
- 1 tsp each ground cinnamon and coriander
- 1 tbsp cumin
- 1 tsp turmeric
- ½ tsp allspice
- 1 tbsp curry powder
- Preheat oven to 325°F. Trim fat from meat and cut into ¾-inch cubes.
- Sauté carrot, celery, onion and garlic in vegetable oil without browning.
- Heat a heavy braising pan on medium-high heat. Add 2 tbsp vegetable oil. Add mustard seed and chili flakes. When seeds start to pop, add ½ cup white wine to stop the cooking. Set aside.
- Add remaining oil to braising pan and brown lamb well on all sides over medium-high heat.
- Stir in flour and cook for 2 minutes.
- Add chicken stock and stir until thickened.
- Place lamb, sautéed vegetables, chopped ginger and all other spices in the heavy braising pan with the mustard seeds. Mix well. Cover pan and place in preheated oven for 1½ hours or until meat is tender but not falling apart.
- Serve with basmati rice, warm naan bread, mango chutney, cucumber raita, or prepared lime pickle. Garnish with chopped candied ginger and chopped cilantro.