Slow simmered spicy lamb curry

Slow simmered spicy lamb curry

Slow simmered spicy lamb curry

Slow simmered spicy lamb curry

Lamb Curry is always good to eat when the weather is cold and brings with it lots of comfort.My favorite cut of lamb for a curry is either shoulder or leg, both cuts have mixture of fat and meat to give a good mix of flavor, bone in or out it is nice as it has an even distribution of fat for a tender curry. You can use any other lamb cut of your preference, but shoulder/leg cuts contain lots of collagen that get convert in to gelatin, resulting a delicious thick sauce.

This lamb curry recipe requires slow cooking and fresh spices that will live up the earthiness of the lamb. If you can use fresh curry leaf, it adds fragrance and flavor to this spicy lamb dish.I would recommend that you make this curry in one day in advance as the flavors will develop and the curry will become even more delicious.

Ingredients:

2 pounds of lamb cut in to cubes

2 table spoon of balsamic vinegar

1 coarsely chopped onion

2 teaspoons minced garlic

1 (2-inch) section ginger, peeled and sliced

2 tablespoons olive oil

1 tablespoon ground coriander

2 teaspoons chili powder

2 teaspoons roasted curry powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

4 whole cloves

1/2 teaspoon ground fenugreek seed

1 whole sprig curry leaf

1 cinnamon stick

2 tablespoon dark soy sauce

1 cup diced tomato

5-6 small potatoes, quartered

Directions:

1. Mix 2 pounds lamb cubes with vinegar and marinate for 30 minutes at room temperature.
2. Heat oil in large pan; add curry leaves, cardamom, cinnamon stick and cloves.
3. When leaves begin to sizzle and fragrance starts to release, add onions and saut� until light golden, about 5-8 minutes, stirring frequently.
4. Stir in the ginger garlic, chili powder
5. Drain the lamb, Add the lamb cubes to the pan, season  with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
6. Add turmeric, coriander powder, roasted curry powder and potatoes, stir for 5 minutes, adding 2 tablespoons water.
7. Add diced tomatoes and soy sauce and cook for 5 minutes, stirring frequently.
8. Then add 4 cups of water and cover the pot let it simmer for 15 minutes or until meat is getting tender.
9. Lower the heat, and simmer 1 hour uncovered, or until the sauce is thickened.
10. Serve with steamed basmati rice, hot Indian breads or bowl of vegetable noodles.