Description
Curry spices, tomatoes, onion and garlic combine in a thick, tasty gravy in this Southern Indian Lamb Curry.
Ingredients
Units
Scale
- 1 1/2 Tbls Cloves
- 1 1/2 Tbls Fennel Seed
- 1 1/2 Tbls Cumin Seed
- 1 1/2 Tbls Coriander Seed
- 1 1/2 Tbls Turmeric
- 1/4 cup Coconut Oil
- 2 Bay Leaves
- 1 Cinnamon Stick
- 3 lbs Lamb, cut into cubes
- 1 Chile, chopped
- 2 Onions, roughly chopped
- 2 Tbls Ginger, chopped
- 1 Small Head of Garlic, peeled
- Salt and Pepper
- 5 Tomatoes, chopped
Instructions
- Cut the chile, onions, ginger, lamb and tomato. Peel the garlic.
- Put the cloves, fennel seed, cumin seed, coriander seed and turmeric in the spice grinder. Grind until a fine powder.
- Heat the coconut oil in a pan over medium heat. Add the ground spices, bay leaves and cinnamon stick and stir them into the oil. Cook for 10 minutes, stirring frequently until the spices are aromatic.
- Add the lamb to to the pan, stir and cook, stirring frequently until the lamb is browned, about 10 minutes.
- Add the chile, onion and garlic to the bowl of a food processor. Pulse until a smooth paste forms. Once the lamb is browned, add the onion paste to the pan, stir it in and cook for 10 minutes.
- Add the tomatoes to the pot, stir and let cook for 2 hours, stirring occasionally.
- Serve over rice or just as a stew.
