Indian Lamb Curry
Ingredients
| 2 and 1/2 lbs of cubed lamb, excess fat removed | ||
| 2 tbs ghee or oil | ||
| 2 onions, minced | ||
| 3 cloves garlic, crushed | ||
| 4 small green chilies, chopped | ||
| 2 inch piece ginger, grated | ||
| 2 tsp ground turmeric | ||
| 2 tsp ground cumin | ||
| 3 tsp ground coriander | ||
| 1 tsp chili powder | ||
| kosher salt and black pepper to taste | ||
| 1 (15 oz) can crushed tomatoes | ||
| 2 tbs coconut cream |
- Heat the oil or ghee in a large frying pan (with a lid), add the onion and cook, stirring frequently over medium heat for 10 minutes or until golden brown.
- Add the garlic, chili and ginger and stir for 2 minutes, taking care not to burn.
- Combine the spices and chili powder in a small bowl, then add 2 tbs of water and stir into a smooth paste, then add the the frying pan.
- Stir constantly for 2 minutes, taking care not to burn.
- Add the meat a handful at a time, stirring well to coat with the spices, making sure all the meat is well coated and browned.
- Stir in the tomato then season with salt and pepper.
- Bring to a boil, cover and reduce heat to a simmer.
- Simmer for 45-60 minutes until the lamb is tender.
- Stir in the coconut cream 30 minutes before the end of the cooking time.
- Serve with basmati rice.
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