Lamb Curry
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Category
Stew
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Cusine
Indian
What do you need?
How to make?
Ingredients
2 pounds boneless , lamb stew meat, lamb shanks, and/or lamb shoulder steaks
2 onions, chopped
3-5 cloves of garlic, crushed
2-3 tablespoons ghee , or 1 tablespoon extra virgin olive oil with 1 tablespoon butter
2-3 tablespoons curry powder
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon fresh rosemary, chopped
1 teaspoon thyme, dried
2 slices of lemon, with rind
2 peeled and chopped apples, preferably tart green Granny Smith apples
1/4 cup of golden raisins
1 1/2 cups chicken stock
1 1/2 pounds small potatoes, quartered
2 cups basmati rice
Chutney and/or yogurt to serve
Directions
Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot or Dutch oven on medium-high.
Working in batches if necessary, brown the meat well on all sides and remove it from pan.
Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two.
Add onions and garlic and cook 5 minutes.
Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt.
Bring to a simmer, lower the heat to low, and cover the pot. .
Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. Add the potatoes and cook for another 45 minutes.
While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot. Add 3 cups of water , a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes .
Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork.
To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier.
Serve over rice with chutney and/or yogurt for drizzling over top.