Lamb Curry - serves 4
1 1/2 lbs lamb shoulder or leg cut into 2 inch cubes
1 large onion, Vidalia or Peruvian sliced.
2-3 Serrano chillies seeded and sliced
2 inch piece of ginger, grated or minced
3 large cloves of garlic or 4-5 small ones minced
1 Tbsp Indian Curry powder, plus 1/2 tsp
1/2 tsp Garam Masala
1 bay leaf
1 15 ounce can petite cut tomatoes
5-6 Cardamon seeds
1 tsp salt
Freshly ground pepper, about 1/2 tsp or to taste
3/4 - 1 cup of water
1/4 cup fresh cilantro chopped
Vegetable oil for sauteing
Sprinkle lamb cubes with 1/2 tsp of curry powder. Set aside.
Saute onions in a little oil until soft. Add ginger, garlic, cardamom seeds and Serrano pepper. Sprinkle with 1 Tbsp curry powder and saute a minute more. Push onion mixture to one side of the pan. Add about 1 tbsp oil and add lamb pieces. Lightly brown lamb then mix with onion mixture. Add salt, bay leaf, tomatoes, garam masala and 1/2 cup water. Mix well and lower heat and let simmer until lamb is tender, about 20 minutes. Watch pan and add more water from time to time. Liquid should be about the consistency of a thin gravy. When done, remove bay leaf and cardamom seeds. Off heat and mix in fresh cilantro. Serve with basmati rice and raita.
Raita (yogurt dressing)
1 cup plain yogurt
1/2 tsp cumin power
1/2 cup chopped cucumber, seeded
1 plum tomato chopped
pinch of salt
Fresh ground pepper
1/4 cup Fresh cilantro, chopped
Mix all ingredients. Serve with curry and rice.