Lamb Curry

I could tell you that I took a grand picture of this divine lamb curry elegantly served on fine china, possibly the best pic I've done yet, but it didn’t turn out and you would believe me.

But I didn’t.

I took pictures all the way up to when I added the stock and whisked in the Greek yogurt.


And it curdled.

Time stopped. Hysteria ensued.

Cats hid under the piano.

But wait, what would any self respecting food blogger do?

Adapt.

Talk about the incredible flavors this lamb curry has.

Cardamon, cinnamon, bay leaf, garam masala, ginger and garlic… spicy cloves, onion, tomato, smoky hot cayenne.

Talk the ease of prep. Slam bam thank you ma’am. Easy peasy. Cooks like a dream.

And vow to make again til the yogurt whisking becomes second nature.


Lamb Curry
Adapted from Sue L.’s 2002 version in Recipezaar

2 lbs boneless lamb, cut into nice chunks
A couple of good swirls extra virgin olive oil
1 large sweet yellow onion, chopped
2 bay leaves
1 large cinnamon stick
1 tbsp whole black peppercorns
4 whole cloves
1 tbsp ground cardamom
2 tbsp chopped fresh garlic
1 large spoonful garlic confit or 4 big fat cloves garlic, smashed
1 smallish green chile, seeded and chopped (I used jalapeno)
Splash of water
1 tsp turmeric
2 tsp ground coriander
2 tsp garam masala
Coarse salt and freshly ground black pepper
1 tsp cayenne pepper
1 cup chopped fresh tomato
½ cup Greek yogurt
3 cups chicken stock (if you have lamb stock or beef stock you could use it or just water)
Chopped fresh cilantro
Chutney

In a good sized Dutch oven, heat the swirls of extra virgin olive oil over medium high heat and add the bay leaves, cardamom, cinnamon stick, cloves and peppercorns. When the bay leaves start to cook and release their aromas, reduce the heat to medium, add the onions and cook for about 15 minutes until the onions are golden. In a blender, put ginger, garlic, green chile, and a splash of water. Grind to make a paste.

Raise heat to medium high, add the lamb and the ginger paste and combine well. Season the lamb with coarse salt and freshly ground black pepper and cook for about 20 minutes. If the lamb starts to stick, add a bit of liquid to the pan. In my case it was a bit of Shiraz for lack of anything else nearby.

Add turmeric, garam masala, cayenne, tomatoes and coriander and another splash of nearby liquid (aka Shiraz) to keep from sticking and cook for five minutes. Remove lamb from pan and add the stock, raising the heat to high and reduce sauce down about half. Whisk the yogurt into the sauce, add lamb back into the pan and heat over low til flavors blend and you’ve quit freaking out over the yogurt curdling.

Garnish with chopped fresh cilantro.

Serve with jasmine rice, some wondrous homemade mango chutney and candlelight.

Serves 4.

One Year Ago on Feeding Groom

Lamb Curry