Too many of us find it daunting to tackle Indian curry recipes at home, but it's not at all difficult. There's just more ingredients. Also, many "supposed" curry restaurants use thick, gloppy, made-in-advance sauce bases, making the overall freshness of a chosen dish questionable. But with this freshly cooked, perfectly easy lamb curry recipe you can achieve the very best of a topnotch curry house in your very own home. And the health benefits from the range of spices we use are a big plus!
|Prep Time||30 Minutes|
|Cook Time||20 Minutes|
- 1 lb lean lamb
- 2 medium onions
- 2 medium tomatoes
- 1 bunch fresh coriander (cilantro)
- 1 thumb fresh ginger
- 4 garlic cloves
- 1 red or green chile
- 2 Tbsp peanut oil
- 1 cinnamon stick
- 1 Tbsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- .5 tsp mustard seed (freshly ground)
- .5 tsp ground fenugreek leaves
- .25 tsp ground clove
- 1 cup water, as needed, to moisten while cooking.
- Trim the lamb of all excess fat and cut the lean meat into bit-sized cubes. The less saturated fat the better!
- Slice the onions lengthwise into thin strips. Wedge-cut, then halve the tomatoes. Coarsely chop the fresh coriander (cilantro). This includes finely chopping and making use of the stalks as well. Reserve a small bouquet of fresh coriander as a garnish.
- Finely mince the garlic, ginger and chile.
- Grind the whole spices in the amounts required, or use pre-ground spice as long as they haven't been sitting on the shelf for a year. Fresh is best for maximum flavor and nutritional impact.
- Add the oil to a large sauté pan over medium high heat. Add the lamb and brown for three to four minutes, turning regularly to cook on all sides.
- Add the ginger, garlic, chili and onions, continuing to cook another two or three minutes to open up the aromatics.
- Add all the spices. Stir in order to blend and bloom the spices with the other ingredients in the pan, but be careful not to burn.
- Reduce heat to medium and add the tomatoes and finely minced coriander stalks. Add water as needed, stir and continue to cook approximately 15 minutes.
- When nearly done, add the remaining coarsely chopped coriander leaves and combine. Serve immediately.
This recipe also works well using chicken or prawns as the main protein ingredient instead of lamb. Accompany with brown Basmati rice.
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