Lamb curry

January 28, 2010

I am really not sure if this is technically a curry, korma, masala, or what. I just know it is very tasty! This makes a pretty big pot of curry, so be sure to invite your friends over to enjoy this meal with you. The lamb is very easy to prepare if you have a little time to let it slow-roast in the oven. Remember to make sure your curry powder is gluten-free, as some brands include wheat flour as a filler. If you are a real curry enthusiast, try grinding your own curry powder. And don’t forget the “gluten free naan!”

Roasted Lamb:

  • 3lb lamb shoulder
  • 1 bulb of garlic
  • curry powder
  • salt

Preheat the oven to its highest temperature. Separate the cloves from one bulb of garlic, placing half to two thirds of them, unpeeled, in the bottom of a roasting pan. Liberally rub the lamb shoulder all over with salt and curry powder. Place the lamb on top of the garlic cloves (fat side up) and place the remaining garlic cloves on top of the lamb. Cover the pan tightly with aluminum foil, place it in the oven, and turn the heat down to about 325 degrees. Roast the lamb for about 3 hours, or longer if needed, until the meat easily pulls apart with a fork.

Curry:

  • 1 large yellow onion, diced
  • ghee or oil
  • 1 ½ tsp cinnamon
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 ½ inch piece of fresh ginger, peeled and minced
  • 1 ½ C cashew pieces
  • 1 32z can of tomato puree
  • 2 16.5z cans of diced or stewed tomatoes
  • 3 C heavy cream
  • salt
  • 1 bunch of cilantro, chopped

Pulverize the cashew pieces in a food processor, or crush them in a plastic bag with the handle of a heavy kitchen utensil (or mallet). In a large pot, heat a couple tablespoons of ghee or oil over medium heat. Add the diced onion and sauté over medium heat until the onion is translucent. Add the cinnamon, cumin, coriander, and the crushed cashews and continue to cook  until the onion is almost caramelized. Add the roasted lamb meat and about half of the roasted garlic from the roast to the pot (just squeeze the garlic from its peel and crush it into the side of the pot). Then add the minced ginger, the tomato puree and the diced tomatoes and simmer for about 20 minutes. Add the cream and gently simmer for another few minutes to let the flavors combine. Season with salt as needed and stir in the fresh, chopped cilantro right before serving. Serve over steamed white rice.

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