I am loving the lamb lately and this dish is fantastic. The texture of lamb that has been cooked in this spicy curry sauce is to die for. I hate trying to figure out what goes in while I’m cooking so I broke the ingredients up into three stages to try to make it easier to keep track. The recipe is an adaption of the one found on VahRehVah.com called Basic Lamb Curry. Serve this up with some Basmati rice and you are good to go. I’ll try to post an image next time I make this and am not feeling so lazy.
Ingredients
Part 1
- 2-3 Cinnamon Sticks
- 3 tbs olive oil
- 1 tsp garam masala
- 10-12 cloves
- 3-4 whole green Cardimum seeds
- 1 1/2 tsp Cumin Seeds
- 1 Large Chopped Onion
- 1 tsp salt
Part 2
- 1 tsp Tumeric Powder
- 2 tbs ginger garlic paste
- 1 1/2 – 2 lbs of lamb (cubed)
- 1-2 Tbs Chili Powder (depending on desired spicyness)
- 1 tsp Coriander Powder
- 1 tbs Cumin Powder
- 1/2 cup water
Part3
- 16 oz Coconut Milk
- 4-6 oz tomato paste
- 1 tsp pepper powder
- 1 cup chopped cilantro (coriander) leaves
Directions
- Heat your olive oil in a large skillet. Add all the ingredients from part 1 except the salt and the onion. Toast the spices for 2-3 minutes. Add your chopped onion and cook until slightly brown. Add the tablespoon of salt.
- Add the Turmeric powder and Ginger Garlic paste and cook for 2 more minutes. Add the remaining ingredients from part 4 and cook for about 15 minutes on medium heat or until the lamb is about 80% cooked.
- Add the tomato paste, pepper powder and coconut milk and mix thoroughly.
- Continue to cook until lamb is done. If your sauce is too watery remove the lamb and cover and reduce the sauce until it has gravy like consistency. Add 75% of the chopped cilantro keeping the remaining leaves to garnish when served.