Advertisement
Recipe: Lamb Curry Madras
Similar Categories: Lamb, Curry, Madras
Yield: 6 servings
4 pounds boneless, trimmed lamb shoulder
Salt and freshly ground black pepper
1 cup vegetable oil
3 onions, diced
2 tablespoons pureed garlic
2 tablespoons black mustard seeds
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons ground cumin
1 teaspoons dried red pepper flakes
2 quarts brown lamb stock or canned chicken broth
Plain yogurt and Fried Onions, for garnish
Cut meat, as uniformly as possible, into 2 by 3inch cubes. Generously
sprinkle with salt and pepper. Heat oil in a large Dutch oven over
high heat. Cook meat until golden brown on all sides, then reserve on
a platter. In same pot, cook onions, stirring occasionally, until
golden. Reduce heat to medium, add garlic and all dry spices, and
cook about 3 minutes, stirring occasionally. Return meat to pan and
pour in lamb stock. Bring to a boil, reduce to a simmer, and cook,
uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that
rises to the top. Ladle warm stew over a bed of basmati rice. Garnish
with yogurt and Fried Onions. Serve immediately.
4 pounds boneless, trimmed lamb shoulder
Salt and freshly ground black pepper
1 cup vegetable oil
3 onions, diced
2 tablespoons pureed garlic
2 tablespoons black mustard seeds
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons ground cumin
1 teaspoons dried red pepper flakes
2 quarts brown lamb stock or canned chicken broth
Plain yogurt and Fried Onions, for garnish
Cut meat, as uniformly as possible, into 2 by 3inch cubes. Generously
sprinkle with salt and pepper. Heat oil in a large Dutch oven over
high heat. Cook meat until golden brown on all sides, then reserve on
a platter. In same pot, cook onions, stirring occasionally, until
golden. Reduce heat to medium, add garlic and all dry spices, and
cook about 3 minutes, stirring occasionally. Return meat to pan and
pour in lamb stock. Bring to a boil, reduce to a simmer, and cook,
uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that
rises to the top. Ladle warm stew over a bed of basmati rice. Garnish
with yogurt and Fried Onions. Serve immediately.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Lamb, Curry, Madras
| Candied Ripe Plantains | Lamb And Eggplant Stew |
