Indian Lamb and Vegetable Curry
"This recipe is courtesy of Chef Curtis Stone. When I saw him making this on "Take Home Chef" I knew I would have to try it.
It takes time to make but so worth the effort, it's one of the best curries I have ever tasted."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1 tablespoon cumin seed
- 10 cardamom seeds
- 1 teaspoon fennel seed
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 teaspoon cayenne pepper
- 4 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 2 lbs leg of lamb, cut into 1 1/2-inch/4-cm cubes
- salt & freshly ground black pepper
- 2 tomatoes, finely diced (plus 1 tomato cut into quarters to add at the end of cooking)
- 4 cups water
- 1 large russet potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch chunks
- 1 celery, cut crosswise into thick slices
- 2⁄3 cup fresh peas
- 1⁄2 cup unsweetened coconut milk
- 2 cups fresh spinach leaves
- steamed basmati rice, with saffron
directions
- Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Let cool.
- Crush the seeds with a mortar and pestle until they form a powder. Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. .
- Add the onion slices and saute until they become pale golden brown, about 8 minutes. Add the garlic and ginger and saute for 2 to 3 minutes, or until tender. Add the spice mixture and saute for a further 2 minutes. Transfer the onion mixture to a bowl. Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat.
- Sprinkle the lamb with salt and pepper. Add the lamb and cook until brown on all sides, about 10 minutes. Return the onion mixture to the pot. Stir in the tomatoes. Stir in the water.
- Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables. Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes. Add the peas and quartered tomatoes. Season with salt and cook for 5 minutes. Stir in the coconut milk.
- Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly. Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts. Serve with steamed basmati rice infused with saffron.
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Reviews
-
This recipe has amazing flavor! It's probably just me but I couldn't get the sauce to thicken and it was more soupy than I anticipated.
RECIPE SUBMITTED BY
The above picture is of our November 2007 get-together in the U.K.
(Back left). MarieAlice, Nic, Tulip-Fairy, Patchwork Dragon aka SandieB.
(Front left, sitting). Me and CulinaryQueen who graciously hosted our get-together in her beautiful home.
My food blog.
http://wwwbacktothetable.blogspot.com/
I grew up in a small village called Cuxton Nr Rochester, Kent, UK.
I lived in North London as a young women for many years.
I came to California when I married my American husband Craig 19yrs ago.
I have 2 sons from my previous marriage.
My two boys are Dennis and Alan both are living in London, UK and both are married.
My younger son Alan and his wife Helen have a 6yr old daughter, my grand daughter Isabella and my grand-son Aaron who was born in February 2008.
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Isn't she just too cute! She was only 2yrs old in this picture but it's my favorite of her.
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My grand-son Aaron at just under a year old in this picture.....He is just too cheeky.
We have 2 Jack Russell Terriers. Ms.Cassie and Mr. Paddy (his real name is Patrick but we call him Paddy for short)
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Ms.Cassie is the larger of the 2 and Mr.Paddy is the baby at 3 months old in the above picture.
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Mr. Paddy (left) and Ms. Cassie
They are now 5yrs and 4yrs old respectively as of November 2009.
I only work part time these days due to arthritus in my hands.
I love to cook and try new foods.
I like Middle Eastern cooking as I travelled to Turkey and Cyprus and got hooked on the foods there.
I collect cookbooks and probably have over 100 in my library so far, British, Greek, Turkish, Italian, Indian, Spanish, French, German, Jewish and Asian.
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