Saturday, May 29, 2010

Tomato, Yogurt, and Cinnamon Lamb Curry

We tried another curry from the Vij cookbook. This lamb curry is tangy because of the yogurt, but I really liked it.

Tomato, Yogurt, and Cinnamon Lamb Curry
Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 3 servings
Print recipe

2 tbsp canola oil
1 lb lamb leg, cut into 1- to 2-inch cubes
1/2 tbsp cumin seeds
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1/2 tbsp ginger, grated
5 cloves
1 cinnamon stick, 2 inches long
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cayenne pepper
1 tsp salt
1 can diced tomatoes
1/2 cup plain yogurt
1/2 cup water
1/4 cup cilantro, finely chopped
  1. In a large pot, heat oil on medium high heat.

  2. Brown lamb, stirring regularly, until you notice small thing lines of blood on the meat.

  3. Remove lamb from pot.

  4. Reduce heat to medium low and add cumin seeds. Saute until they sizzle, about 30 seconds.

  5. Add onions and saute until brown, about 5 minutes.

  6. Add garlic and ginger. Cook for 1 minute.

  7. Wrap cloves and cinnamon in cheesecloth and secure with twine. Add to pot, tying string to pot handle for easy removal.

  8. Add ground cumin, coriander, turmeric, cayenne, and salt. Saute, stirring regularly, for 5 minutes or until the oil separates from the spices.

  9. Add tomatoes and cook for 3 or 4 minutes, until oil separates again and glistens.

  10. Add yogurt and cook for another 1 or 2 minutes.

  11. Add water. Bring to a boil.

  12. Return lamb to the pot. Cook covered, stirring occasionally, for 1 hour or until meat is cooked through.

  13. Just before serving, remove cinnamon and cloves and stir in cilantro.

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