August 5th, 2009
Boy, oh boy! This curry is the most amazing curry I have had yet. I have tried to make many curries in the past and none even come close to this. A friend gave me a book by Madhur Jaffrey called “Foolproof Indian Cooking” which proved to be great!
I am definitely going to buy this book because of this recipe alone. I posted another recipe from the book and served this curry with my first batch of parathas. The pairing goes really well together, but if you like Indian food this curry will also go really well with naan. One time, when we made a different curry, we just went down to the Indian restaurant in town and got naan to go and brought it home! I felt like I was cheating, but naan is so good with curries! But I digress. Make sure to serve some steamed rice with this dish also.
This dish definitely filled my craving for large chunks of lamb in a delicious curry. Warning: this dish can be really spicy depending on what kind of chili you use. You can always use a chili that is not quite as spicy or spicier depending on your preference. A green jalapeno would work well for those who don’t like that much spice. Another note is that I had to purchase a few items that I did not have on hand, such as fenugreek seeds. But now I have them and can use them for whatever other dish might come my way. Here is what I did:
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 10 fenugreek seeds
- 4 cloves
- 4 hot dried red chiles
- 6 tablespoons olive oil
- 2 small to medium onions diced
- 1 teaspoon grated fresh ginger
- 4 to 6 large cloves of garlic, minced
- 2 lb boneless lamb (from the shoulder)
- 2 large tomatoes, very finely chopped
- salt to taste (start with 1 and 1/2 teaspoons)
- 14 oz can of cocunut milk (shake well!)
- Place the coriander seeds, peppercorns, fennel seeds, fenucreek seeds, cloves and chilies in a cast-iron frying pan over medium heat.
- Stiry the spices until they are a darker shade and give off an aroma.
- Allow them to cool and then grind them in a clean coffee grinder or spice grinder (or use a mortar and pestle)
- Pour the oil into a wide pan over medium heat
- After it heats up, add the onions and cook until they are soft and start to turn golden
- Add the ginger, garlic and stir for another minute or less
- Add the meat and cook, stirring, for about 5 minutes
- Add the tomatoes, spices, salt and coconut milk
- Bring everything to a boil
- Cover the pan, turn the heat to low and simmer for an hour or so until the meat is tender.
- Uncover the pan, turn up the heat and boil away some of the liquid until the suace is thicker and clings to the meat.
Thanks Madhur Jaffrey and I hope you all enjoy it!