LAMB CURRY

Lamb Curry image

Provided by Amanda Hesser

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon coriander seeds
1 tablespoon cumin seeds
10 peppercorns
2 tablespoons peanut or olive oil
1 large Spanish onion, chopped
4 cloves garlic, chopped
1 1/2 tablespoons minced ginger
1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes
3/4 teaspoon turmeric
1 1-inch piece cinnamon stick
1 1/2 teaspoons sea salt
1 cup plain whole milk yogurt
1/2 cup milk
1/2 cup coconut milk
1/4 cup sliced scallions
1/2 cup chopped cilantro
1 lemon, juiced

Steps:

Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes. Repeat with cumin, cooking about 1 minute. Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
Place oil in a large pan over medium high heat. Add onion and sauté until soft on edges, about 5 minutes, stirring often. Add garlic and ginger, and cook another minute or two. Stir in meat and cook, turning, for 8 to 10 minutes. Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt. Stir. Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes. Fold in scallions, cilantro and a little lemon juice. Serve over Basmati rice.

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