Lamb Curry!!

Curry is one of India’s well known dishes throughout the world. Its name originating from the Tamil word ‘kari’ which means spiced sauce and true to its name, the dish is full of different spices all used in the Indian cuisine which uses 36 different kinds of spices.

Ingredients:

1.5 kg Lamb, diced

1L Chicken Stock

500 g Yoghurt

3 T Garam Masala Powder

5 t Pimenton Dela Vera

6 t Chili Powder

5t Cinnamon Powder

3t Nutmeg

3t Oregano Powder

4t Coriander Powder

5t Cardamom Powder

3t Marjoram Powder

5t Turmeric powder

8 t Curry Powder

1  T tomato paste

1 medium sized Ginger, finely chopped

3 bulbs Garlic, minced

3 large pcs onion, finely chopped

8 pcs green chilies, chopped

800 ml coconut milk

3 pcs fresh cilantro leaves, chopped

Salt and Pepper, to taste

Oil, as needed

Procedure:

1. Pre-heat oven to 350˚F.

2. In a braising pan sear lamb and sauté with onions, ginger and garlic and add stock just enough to cover the lamb, cover and braise in oven for 3 hours.

3. While waiting for lamb to soften, mix together powders and roast.

4. Sauté onions, garlic, and ginger, add in tomato paste and add powder mixture. Cool for 5 minutes, add stock and puree in a food processor until it turns into a paste mixture. Mix half of the mixture into yoghurt and leave half for the lamb.

5. When lamb is ready, bring it out of the oven and separate meat from the stock. Sauté onions, garlic, and ginger, chilies and lamb, and add the spice puree. Sauté for about 2 minutes and add the stock. Reduce stock. Add yogurt mixture and coconut milk and bring to a boil. Add Cilantro and adjust seasoning as desired.

6. Serve in a soup platter w/ cilantro leaves and chilies on top.