Green Lamb Curry

Name: Green Lamb Curry
Yield: serves 3¿4
Ingredients: 2 tablespoons lemon juice; 2 packed cups (3 1/2 ounces) chopped cilantro; One 1-inch piece fresh ginger, peeled and chopped; 4 good-sized cloves garlic, chopped; 3–4 fresh hot green chilies (such as bird’s-eye), chopped; 1/2 teaspoon ground turmeric; 1 1/2 teaspoons salt; 3 tablespoons olive or canola oil; 1/2 teaspoon whole fennel seeds; 1 medium onion, chopped; 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1–1 1/2-inch cubes; 1/2 cup coconut milk from a well-shaken can

December 9, 2011

Here is a most delicious curry from western India that may also be made with chicken. It requires a lot of cilantro. Buy a big bunch, or two if they are skimpy, aiming at about 6 1/2–7 ounces. Once you have trimmed the cilantro by cutting off the lower, non-leafy stems, and washed and chopped it, you should end up with about 3 1/2 ounces or about 2 packed cups. The recipe may easily be doubled. This curry may be eaten with a rice dish or Indian flatbreads. Mushroom and Pea Curry could be served on the side.

Recipe notes

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