LAMB CURRY

Lamb Curry image

I adapted this from several other lamb curries, until I had one that I thought was just right! Commercial curry powder mixtures make a good starting point to customize in your own way, and in spite of the length of the ingredient list this is not at all difficult to put together.

Provided by Jenny Sanders

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon fennel seed
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon curry powder
1 teaspoon salt
4 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne pepper
2 large onions
2 tablespoons vegetable oil
1 lb boneless lean stewing lamb
3 medium jalapeno chiles, minced
3 tablespoons grated fresh ginger
2 cups water or 2 cups broth
450 ml nonfat yogurt

Steps:

Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
Peel and chop the onions; mince the Jalapenos and grate the ginger.
Saute the onions in the oil until soft and translucent.
Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
Add the minced jalapenos and grated ginger and the mixed spices.
Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.

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