Lamb Curry

• Gluten free

• Meat

  • 1 1/2 lbs Lamb stew meat

• Produce

  • 1 Bay leaf
  • 1 Cilantro
  • 4 Garlic cloves
  • 1 1/2 tbsp Ginger, fresh
  • 3 Plum tomatoes, ripe
  • 3 Yellow onions, small

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Cardamom pod, black
  • 6 Cardamom pods, green
  • 2 Cinnamon sticks (about 2 inches
  • 4 Cloves, whole
  • 2 tbsp Coriander seed, ground
  • 1/2 tsp Garam masala
  • 1 tsp Kashmiri chili powder
  • 1 Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 4 tbsp Yogurt

Found on thegourmetgourmand.com

Description

Ingredients

• 1.5 lbs lamb stew meat, trimmed of fat, and cut into 1 inch cubes
• 1/4 cup vegetable oil
• 3 small yellow onions, diced
• 3 ripe plum tomatoes
• 1.5 tablespoons grated fresh ginger
• 4 garlic cloves, grated
• 4 tablespoons yogurt
• 2 cinnamon sticks (about 2 inches)
• 6 green cardamom pods
• 1 black cardamom pod
• 4 whole cloves
• 1 bay leaf
• 1 teaspoon turmeric
• 1 teaspoon kashmiri chili powder
• 2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 2 tablespoons ground coriander seed
• Salt (to taste)
• 1-3 tablespoons of lemon juice (to taste)
• Chopped cilantro (for garnish)

Directions

• Preheat oven to 350 degrees.
• Heat vegetable oil in an oven-safe braising dish (I use my cast iron Le Crueset), over medium heat.
• Sear lamb in batches, and remove from oil. Set aside.
• Using the same pot, add the onions. Saute for about 15-20 minutes or until they are golden brown in color. Add ginger and garlic and saute for about 1 minute- be careful not to burn the ginger and garlic.
• Add the whole and ground spices. (Optional- tie whole spices in a small pouch of muslin cheesecloth for easy removal after braising). Stir ingredients until well combined and fragrant.
• Add tomatoes and yogurt, stirring well to combine.
• Return lamb to the pot. Pour water over the lamb until mostly submerged. Bring mixture to a boil.
• Once mixture is boiling, cover, and cook in your pre-heated oven for 1.5 hours or until meat is very tender.
• Remove from the oven; remove whole spices from the curry and discard. Remove lamb from the sauce and set aside briefly. Using an immersion blender, blend the gravy until smooth. If your curry is too watery, boil the mixture on the stove until sauce is nicely reduced. If too thick, add additional water to your liking.
• Season generously with salt and add lemon juice as desired.
• Return lamb to the sauce and mix well.
• Garnish with cilantro.

Nutrition