Indian

Slow-Simmered Indian Lamb Curry

Name: Slow-Simmered Indian Lamb Curry
Total time: 45 min
Cuisine: Indian
Ingredients: 2 ¼ cups all purpose flour; truffle salt or flaky sea salt; 8 ounces ghee; ¾ cup warm water; 1 ½ pounds lamb loin; 1 yellow onion; 1 red bell pepper; 1 knob ginger; 5 cloves garlic; 1 cup diced tomatoes; 1 serrano; 1 cup coconut cream; 1 cup basmati rice; 4 cups chicken broth; Kosher salt; ¼ bunch cilantro; Curry spice:; 2 ½ tablespoons coriander seeds; 2 teaspoon fenugreek seeds; 1 tablespoon yellow mustard seed; 1 ½ tablespoon green cardamom pods; 7 cloves, whole; 1 each 5 cm long cinnamon stick; 1 ½ tablespoon chili flakes; ¼ teaspoon nutmeg, ground; ½ teaspoon black peppercorns; 2 ½ tablespoons turmeric powder; 3 curry leaves

My recipe

Toast the whole spices until fragrant, then grind them.

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Total45 min

LevelEasy

AheadNothing

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Method

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Step 1. *10 minutes before class - remove the lamb from packaging, and rest on a paper towel lined plate on the counter Toast all the non ground spices together, including the cinnamon stick. Grind them all together in the mortar and pestle or blender! You may need to do this in batches, depending on the size of your mortar. We want a nice fine powder. This is your homemade curry powder!
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Step 2. Mince 5 cloves of garlic! Or more… measure with your heart! Peel and julienne the onion and the bell pepper. Peel and grate the knob of ginger.
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Step 3. Dice the serrano. Chop the lamb into 1 inch chunks. Add 2 ounces of ghee to your large saute pan or cast iron pan on high heat. Once it is super hot, add the lamb chunks. Season with salt.
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Step 4. Remove the lamb from the pan once it is nicely browned on the outside. Set aside. If necessary, add a little more ghee to the same pan, then drop the heat to medium and add the onions. Add a pinch of salt and cook until slightly soft. Add the bell peppers, serrano, and garlic. Continue to saute. Once all the vegetables are softened, add the grated ginger and chopped tomatoes. Then add 2 cups of chicken stock. Add 2 tablespoons of curry spice and the 3 curry leaves.
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Step 5. Return the lamb to the pan and let this simmer for 30-45 minutes. While the lamb is simmering: In a small pot, combine 2 cups of chicken stock and 1 cup of basmati rice, with a pinch of salt and 1 teaspoon of turmeric. Bring up to a boil and then cover and drop the heat to a low simmer for about 15-20 minutes until fully cooked. Fluff with a fork. In a mixing bowl, combine 2 cups of all purpose flour, and a pinch of salt. Drizzle in 2 oz of melted ghee. Slowly mix the dough together as you add in the water. You may not need all the water for the dough to come together so pour in small batches as you hand mix. Continue mixing and adding water until a smooth dough forms. This is chapati dough.
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Step 6. Separate the dough into 1-2 inch pieces. Roll them very thin - think tortilla thin. In the medium saute pan, cook the chapati until they are completely cooked through. You want some lightly charred spots. Season the chapati with ghee and salt as they come out of the pan. Sit them on the cooling rack or a plate with paper towels.
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Step 7. During the last 10 minutes of the lamb simmering, add the thick coconut cream to the pan and simmer for that last 10 minutes. Taste and adjust the seasoning by adding more curry powder or salt as needed. Plate up your curry and rice. Grab some chapati and top the whole dish with some cilantro and ENJOY! :)