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Basic Pan-Roasted Lamb Curry |
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Serves: 4 (Bhunnae Gosht ki Kari)Category: Classic Lamb Curries Makes 4 to 6 servings In this basic curry, the meat is stirred and roasted until well-browned. In India, this dish is customarily made with bone-in pieces, but because I noticed people fishing for the boneless ones in the thick curry pool, I make this recipe with boneless pieces. Of course, the addition of a few bone-in pieces (such as lamb shanks or chops), will add more flavor to this curry. 3 tablespoons vegetable oil 1 large onion, finely chopped 1 tablespoon peeled and minced fresh ginger 2 cloves fresh garlic (large), minced 2 large tomatoes, finely chopped 2 tablespoons ground coriander 2 teaspoons Garam Masala 1 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/2 teaspoon dried cayenne pepper, or to taste 2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed and the meat cut into 1 1/2-inch pieces __Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more. 1 teaspoon salt, or to taste 1 1/2 cups nonfat plain yogurt, whisked until smooth 3 to 4 cups water 1 teaspoon dried fenugreek leaves 1/4 cup chopped cilantro Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Heat the oil in a large nonstick wok or saucepan and cook the onions, stirring as needed, initially over high heat for the first 3 to 5 minutes and then over medium-low heat until well-browned, about 12 minutes. 2. Add the ginger and garlic, stir about 1 minute, then add the tomatoes and cook, until most of juices evaporate, about 5 minutes. 3. Add the coriander, garam masala (save 1/4 teaspoon for garnish), cumin, turmeric, and chili powder cayenne pepper and stir about 30 seconds. Mix in the lamb and stir, initially over high heat the first 3 to 5 minutes, and then over medium-low heat until the lamb is well-browned and fragrant, 15 to 20 minutes. 4. Add the yogurt, a little at a time, while stirring constantly to prevent it from curdling, and cook until it is completely absorbed, about 5 minutes. Add the water, cover the pan, and cook until the lamb is fork-tender (adding more water, if necessary), and the sauce is as thick or as soupy as desired, 50 to 60 minutes. Add the fenugreek leaves during the last 5 minutes of cooking. 5. Transfer to a serving dish, lightly mix in the cilantro, sprinkle the garam masala on top, and serve hot. VARIATION: If you're in a hurry, after Step 3, transfer everything (just before you add the yogurt) to a pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 2 minutes more. Allow the pot to depressurize, 12 to 15 minutes. Carefully open the lid, add the yogurt, and stir until it is absorbed. Add the fenugreek leaves and continue with Step 5. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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