SOUTHERN INDIAN LAMB CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h12m
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
- Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.
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[email protected]This curry sounds like the perfect comfort food for a cold winter night.
A K
[email protected]I'm not a big fan of lamb, but this recipe has me intrigued. I might have to give it a try.
Mohammed Naseem
[email protected]This recipe looks delicious! I can't wait to try it.
Liam Farrell
[email protected]I'm not sure what went wrong, but my curry turned out really bland. I think I must have forgotten to add some of the spices.
Wilson Okabuebu
[email protected]I followed the recipe exactly, but my curry didn't turn out as flavorful as I expected. I think I might have used the wrong type of lamb.
Jameel Qasem
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili powder.
Crickett
[email protected]I'm not a huge fan of lamb, but this curry was surprisingly good. The spices really balanced out the flavor of the lamb.
Syedali Akbarg
[email protected]This curry is a great way to use up leftover lamb. It's also a great dish to make for a crowd.
Salmuddin khan bhai
[email protected]I love the flavor of this curry. It's not too spicy, but it still has a nice kick to it.
Patty Williams
[email protected]This is one of my favorite curry recipes. It's easy to make, and the results are always delicious.
Dndjdk Wkdi
[email protected]I've made this curry several times now, and it's always a hit with my family and friends. It's the perfect balance of spices, and the lamb is always so tender.
joy raj chowdhury
[email protected]This lamb curry was absolutely delightful! The flavors were rich and complex, and the lamb was fall-off-the-bone tender. I served it over basmati rice, and it was the perfect meal for a cold winter night.