Exotic Lamb Curry Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Lamb shoulder or leg - 3 pounds, boneless, cut into 2 x 1 1/2-inch cubes | ||
| Onions | 2 | |
| Garlic | 6 Clove (5gm) | |
| Ginger piece | 1 | |
| Granny Smith or other tart apples - 2, cored and cut into 1/2-inch cubes (about 4 cups) | ||
| Bananas - 2 slightly underripe, sliced 1/4 inch thick (about 2 cups) | ||
| All-purpose flour - 5 tablespoons | ||
| Best-quality curry powder - 1/2 cup | ||
| Ground nutmeg | 2 Teaspoon | |
| Cardamom | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon sticks | 2 | |
| Chicken Broth - 5 cups, defatted | ||
| Coconut milk | 1/2 Cup (16 tbs) | |
| Cilantro leaves | 1/2 Cup (16 tbs), chopped | |
Directions
MAKING
1) In a large heavy pot, over medium-high heat, heat oil and sauté lamb cubes in it in small batches until browned.
2) Transfer the cubes to a bowl and keep aside.
3) Add onions, garlic, ginger, apples, and bananas to the remaining oil.
4) Add in more oil, if required and then stir fry the ingredients in it for about 10 minutes over medium heat until they become soft and lightly colored.
5) Top the onion mixture with flour, curry powder, nut-meg, cardamom, and salt and then combine well after adding in cinnamon sticks.
6) Stir cook the mixture for 5 minutes until it becomes soft and releases an aroma of the spices.
7) Place the browned lamb cubes back to the pot and then pour in chicken broth, stirring well.
8) Allow the mixture to come to a boil over medium-high heat.
9) Lower the heat and then simmer the sauce, covered for 1 hour, stirring occasionally until it attains a creamy, thick consistency.
10) Take off the curry from heat and slowly mix in coconut milk and then the fresh cilantro.
SERVING
11) Serve the curry warm over a bed of rice together with Raita.
1) In a large heavy pot, over medium-high heat, heat oil and sauté lamb cubes in it in small batches until browned.
2) Transfer the cubes to a bowl and keep aside.
3) Add onions, garlic, ginger, apples, and bananas to the remaining oil.
4) Add in more oil, if required and then stir fry the ingredients in it for about 10 minutes over medium heat until they become soft and lightly colored.
5) Top the onion mixture with flour, curry powder, nut-meg, cardamom, and salt and then combine well after adding in cinnamon sticks.
6) Stir cook the mixture for 5 minutes until it becomes soft and releases an aroma of the spices.
7) Place the browned lamb cubes back to the pot and then pour in chicken broth, stirring well.
8) Allow the mixture to come to a boil over medium-high heat.
9) Lower the heat and then simmer the sauce, covered for 1 hour, stirring occasionally until it attains a creamy, thick consistency.
10) Take off the curry from heat and slowly mix in coconut milk and then the fresh cilantro.
SERVING
11) Serve the curry warm over a bed of rice together with Raita.
Chef
