Tuesday, February 14, 2012

Lamb Curry

This is an adaptation of my mother-in-law's lamb curry recipe. Although hers is amazing, I like the rich tanginess of the fire-roasted tomatoes and the smoky flavor of the black cardamom of my version.

















1/2 c. Oil
6 Cloves
6 Peppercorns
1 Stick Cinnamon
1 tsp Cumin Seeds
2 Bay Leaves
1 Black Cardamom
2 med Onions, blended
1 Tb Garlic Paste
1 inch Ginger, grated
1 14-oz can Crushed Fire Roasted Tomatoes
1 Tb Curry Powder
1/4 tsp Turmeric
1/2 tsp Red Chile Powder
1 Tb Ground Cumin
Salt, to taste
2 lb Lamb, Shoulder & Neck, bone-in

Heat oil in a large pressure cooker and add cloves, peppercorns, cinnamon, cumin seeds, and bay leaves.  Stir for a few seconds then add onions, garlic, and ginger.  Cook, stirring often, until onion mixture is cooked and it smells sweet.  Stir in tomatoes, curry powder, turmeric, chile powder, cumin, and salt.  Cook until most of the liquid has evaporated. 

Add lamb with about 1-2 cups water. Then close pressure cooker and cook on low-medium heat until meat is tender, about 20 minutes.

Adjust thickness of curry by adding more water or simmering uncovered to desired consistency.

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