Return to Main Recipes Page/Return to Home Page

Curry, Lamb (M, KLP, TNT)
Source: Unknown
Serves: 4

1 bunch coriander (cilantro), leaves separated and roughly chopped
4 garlic cloves, peeled and chopped
11" piece of ginger, peeled and chopped
6 to 8 long green hot peppers, roughly chopped
3 tablespoons vegetable oil
1 large onion, thinly sliced
1 large tomato, cut into rough pieces
1 teaspoon ground turmeric
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Dash of nutmeg
2 pounds lamb shanks, cut into cubes for stew or 2 pounds chicken on the bone, skinned and cut into small pieces
Salt, to taste
1-1/2 cups hot water (divided), plus more as needed
2 white potatoes, peeled and cut into 1" thick round pieces

In bowl, combine coriander, garlic, ginger, and chiles. Using mortar and pestle, or pulsing in food processor, make into paste. (If necessary, add up to 1-1/2 tablespoons water.) Set aside.

In skillet, heat oil and sauté onion until golden. Add ground paste and cut-up tomato to skillet and cook an additional 5 minutes, stirring so mixture does not burn. If mixture gets too dry, add a few tablespoons of water if needed. Add turmeric, pepper, cinnamon, cloves, and nutmeg and mix thoroughly so flavors blend.

Add lamb or chicken and mix well. Cook uncovered 5 or 10 minutes on medium to low flame. Add salt and 1 cup hot water and simmer, covered. If stew begins to dry, add water if needed, as it cooks. Before meat is fully done (when you can pierce it with a fork and tell that it is a little more than half-cooked), about half an hour before meat will be tender, add potatoes and 1/2 cup water. Cook another half an hour or until potatoes are tender.

Posted by Risa Silverglate

Nutritional Info Per Serving: N/A