Saturday, July 27, 2013

Lamb Curry in Sweet Onion-Tomato Sauce

This is a classic Indian lamb curry. It's richly flavored, but if you already have the fried onion paste made takes very little effort. The lamb we get in our CSA box is on the fatty side, so I increased the cooking time to 2 - 3 hours, but if yours is less fatty, this will be an even quicker dinner. Serve with naan or buttered rice for a simple, rich, satisfying meal.

Two years ago: Charred Broccoli with Chiles and Garlic
Three years ago: Blueberry Cake Muffins

Lamb Curry in Sweet Onion-Tomato Sauce (from 660 Curries)

2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp sweet paprika
1 tsp coarse salt
1/2 tsp cayenne
1/2 tsp ground turmeric
4 slices fresh ginger (2"x1"x1/8"), finely chopped
4 garlic cloves, finely chopped
1 1/4 lb leg of lamb, cut into 1" cubes
2 tbsp canola oil
4 black cardamom pods
2 bay leaves
1 cup tomato sauce
1/4 cup fried onion paste (I can't find the original recipe, but it's blended caramelized red onion and a bit of water)
2 tbsp finely chopped cilantro

1. Combine coriander, cumin, paprika, salt, cayenne, turmeric, ginger, and garlic in medium bowl. Add lamb and toss to coat. Refrigerate covered for 30 minutes.
2. Heat oil in medium saucepan over medium-high heat. Add cardamom pods and bay leaves and cook 30 seconds.
3. Add lamb and stir-fry to sear, 5 - 8 minutes.
4. Stir in tomato sauce, fried onion paste, and cilantro. Once it comes to a boil, reduce heat to medium-low, cover, and simmer 45 minutes. Serve.

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