INDIAN STYLE LAMB CURRY

INDIAN STYLE LAMB CURRY image

Yield 6 Servings

Number Of Ingredients 13

4-5 lbs lamb cut into 1" square cubes(Lamb Roast from Butcher)
1/4 cup peanut oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 4 Tbs) minced
3 tsp salt (more if desired, but start with this)
3 tsp Ginger (powdered or paste)
4 tsp Marsala powder (allspice)
3 tsp red or yellow curry paste
1 cup flour
1 can tomato paste
2 Cups vegetable Broth
2 Cups Plain yogurt
3 med potatoes, peeled and quartered

Steps:

In a large bowl. toss cubed lamb meat with flour till coated.In a skillet on medium/high heat, add half the oil, and heat until oil is hot, add onion and fry until light brown.Remove onions, and add a little more oil, and brown lamb a small batch at a time till all is nicely browned all sides, remove lamb and place into a large pot or kettle. In a small bowl mix together salt, ginger, allspice, and curry paste. add the remaining oil and spice mix to the oil left from cooking lamb, stir until starting to just sizzle, add garlic, fry on med for 3 minutes more, careful not to burn, add tomato paste and a little water to loosen up and mix all together. In a blender put cooked onions and yogurt and puree together. Pour puree into skillet with spice mixture and simmer 5 minutes, add curry mixture to lamb pot add vegetable broth, stir and simmer on med heat for 15 minutes, add potatoes, add more water if needed to thin so it doesn't burn, cook another 20 minutes or till potatoes are fork tender, and mixture is reduced to a thick consistency, stirring often to avoid burning on bottom of pot. serve over Basmati rice