Lamb Curry

Name: Lamb Curry
Yield: serves 6 to 12, makes 3 quarts, 3/4 cup spice mix
Ingredients: 2 tablespoons black mustard seeds; 2 teaspoons coriander seeds; 2 teaspoons ground cardamom; 2 teaspoons cumin seeds; 1/2 teaspoon whole black peppercorns; 2 tablespoons garam masala; 2 teaspoons turmeric; 2 teaspoons red pepper flakes; Cinnamon stick; 3 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes; Sea salt and freshly ground black pepper; Canola oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 bay leaves; 3 cups Chicken Stock (page 156); 1 cup tomato puree; Juice of 1/2 lemon; 2 Yukon Gold potatoes, peeled, cut into 1-inch cubes; 1/2 cup raisins; 1/2 cup blanched almonds; 1 cup plain yogurt; Chopped fresh cilantro and fresh mint, for garnish

December 9, 2011

For me, commercially produced curry power tastes just that: commercial. You would never find prepared curry powder in an Indian restaurant, and because the spices are combined fresh, the flavors are robust and explosive. If you like a light curry flavor, use half the spice mix. If you like a spicy curry—use it all. I won’t be mad at ya. Serve the lamb curry with Perfect Steamed Jasmine Rice (page 240) or basmati rice. This is Bombay the right way.

Recipe notes

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