A tasty lamb curry, it takes a while to cook so I usually only make it on the weekends or for special occasions. Like a lot of Indian food it tastes better the 2nd day. This recipe was modified from "Classic Indian Cooking" by Julie Sahni.
- 8 Tablespoons light vegetable oil
- 3 pounds lean boneless lamb cut into 1-inch cubes
- 3-4 meaty lamb bones for flavor (optional)
- 4-5 cups finely chopped onions (usu. 2-3 large onions)
- 4 cloves crushed garlic
- 3 Tablespoons finely chopped ginger
- 1 ½ Tablespoons whole cumin seed
- 2 Tablespoons ground coriander seed
- 3 Tablespoons turmeric (aka. tumeric)
- 1 teaspoon read pepper flakes (or finely chopped chile of your choice)
- 2 cups boiling water
- 2 cups finely chopped or pureed fresh tomatoes or 1 can whole tomatoes pureed in the blender
- 1 Tablespoon Kosher salt (probably a little less regular salt)
- 4 medium-sized potatoes (about 1 pound)
- 3-4 tablespoons chopped fresh cilantro
- Heat 4 Tablespoons of the oil over high heat in a large heavy-bottomed pan and brown the meat pieces. Keep the pan hot by only browning a few at a time and setting them aside. Make sure the meat is dry before you brown it. You can skip this step if you want, but it adds a nice flavor and gives the sauce a nice brown color.
- Add the remaining (~4 Tbs.) oil to the pan and fry the cumin seeds until they start to brown, then turn off the stove and add coriander and turmeric.
- Add the onions and fry on medium-high heat until they turn brown and pretty much dissolve (20-30 minutes) stirring frequently so they don't burn.
- Add the garlic, ginger, and red-pepper/chile, frying very briefly (The garlic will cook and stick to the bottom of the pan so be careful not to burn it.)
- Return the browned meat to the pan, along with the tomatoes, salt, and two cups of boiling water. Bring it all to a boil then reduce the heat and simmer covered for about 1 ½ hours.
- Add the potatoes, and continue simmering, covered, until the potatoes are cooked thorough, and the meat is tender (about 30 minutes).
- Turn off the heat and let it sit for a ½ an hour or more. This dish can be stored at this point and it will be even better the next day.
- Add chopped cilantro right before serving.