Lamb Curry

Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.

August 15, 2013 | | Recipes

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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.

 

Lamb Curry

Recipe submitted by: Matthew Jamieson ( Visit Website )

Type

Main

Ingredients

  • 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

Instructions

  1. Preheat oven to 325°F. Trim fat from meat and cut into ¾-inch cubes.
  2. Sauté carrot, celery, onion and garlic in vegetable oil without browning.
  3. 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.
  4. Add remaining oil to braising pan and brown lamb well on all sides over medium-high heat.
  5. Stir in flour and cook for 2 minutes.
  6. Add chicken stock and stir until thickened.
  7. 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.
  8. Serve with basmati rice, warm naan bread, mango chutney, cucumber raita, or prepared lime pickle. Garnish with chopped candied ginger and chopped cilantro.

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