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Classic Marinated Lamb Curry |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Classic Marinated Lamb Curry recipe on the web!!
(Dahi Mein Bhigae Gosht ki Kari)
Category: Classic Lamb Curries
Makes 4 to 6 servings
This is another popular way of making an everyday lamb curry. With the meat cleaned and marinated, a day ahead, the actual cooking time is reduced, or so it seems, because half the work has already been done.
___ cup (1 recipe) Basic Curry Paste with Onion
_ pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
__Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more.
___ cup nonfat plain yogurt, whisked until smooth
_ teaspoons Garam Masala
___ teaspoon ground turmeric
_ teaspoon salt, or to taste
_ tablespoon peanut oil
_ green cardamom pods, crushed lightly to break the skin
_ stick cinnamon (1-inch), broken lengthwise
_ teaspoon cumin seeds
_ tablespoon ground coriander
_ fresh green chili peppers, such as serrano, skin punctured to prevent bursting
_ teaspoons ground dried fenugreek leaves
_ to 3 cups water
___ cup finely chopped fresh cilantro
1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.
3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.
4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.
VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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