Monday, October 29, 2012

Yogurt-Marinated Lamb with Ginger and Garlic

This may just be my favourite curry of the month. I used 1 lb of lamb stewing meat and simmered for a bit longer than specified by the recipe. The end result was tender lamb with bit bold flavours. This one is surprisingly simple for the level of results.

One year ago: Carrot-Ginger Dressing
Two years ago: Chinese Beef with Broccoli
Three years ago: Slow Cooker Chicken Taco Soup

Yogurt-Marinated Lamb with Ginger and Garlic (from 660 Curries)

1/4 cup thick yogurt (yogurt that's been strained)
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp Bin bhuna hua garam masala
2 tsp coarse salt
1.5 lb boneless leg of lamb, cut into 1" cubes
2 tbsp ghee or canola oil
1 tsp black cumin seeds
1 tsp fennel seeds
12 whole cloves
4 black cardamom pods
2 bay leaves
2 cinnamon sticks
1 cup finely chopped red onion
2 tbsp tomato paste
1 tbsp ground Kashmiri chiles (or 1/4 tbsp cayenne + 3/4 tbsp sweet paprika)

1. Whisk together yogurt, ginger paste, garlic paste, garam masala and salt in a medium bowl. Add lamb and stir to coat. Refrigerate covered 1 hour or up to overnight.
2. Heat ghee in large saucepan over medium-high heat. Add cumin seeds, fennel seeds, cloves, cardamom, bay leaves, and cinnamon. Stir-fry until aromatic, 15 - 30 seconds.
3. Add onion and cook until light brown, 4 - 6 minutes.
4. Add lamb (with marinade) and cook until yogurt is absorbed and ghee is separating from meat, 15 minutes.
5. Stir in tomato paste and Kashmiri chiles. Pour in 1 cup water and stir to deglaze. Bring to a boil, reduce heat to medium-low, cover, and simmer until lamb is tender, 15 - 20 minutes. Serve.

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