INDIAN LAMB CURRY WITH BASMATI RICE

Indian Lamb Curry With Basmati Rice image

This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.

Provided by Mark Bittman

Categories dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 13

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Ingredients

2 large onions, roughly chopped
1 tablespoon minced garlic
1 tablespoon minced fresh chili or crushed red-pepper flakes to taste
1 tablespoon minced ginger
2 cups chopped tomatoes (cannedare fine; include the liquid)
1 cup coconut milk
1/2 cup lamb juice, from Slow-Braised Lamb Shanks
Meat from Slow-Braised Lamb Shanks
2 teaspoons garam masala or curry powder
Salt and freshly ground black pepper
1/2 cup chopped raw cashews
2 cups cooked basmati rice
Fresh chopped cilantro for garnish

Steps:

Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 567 milligrams, Sugar 4 grams