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

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