November 11, 2009

Lamb Curry by Guest Chef Scott

*See the next post for the Raita pictured in the blue bowl.


3 chopped onions

2 fresh chopped tomatoes

2 chopped chili peppers

2 cloves garlic

1 Tbsp chopped ginger

2 Tbsp tomato paste

1 Tbsp curry powder

1 Tbsp cumin

2 – 2 ½ lbs lamb leg

½ bunch fresh cilantro

½ cup water

½ cup toasted almonds

1 tsp chili powder (optional)

Dash salt and pepper
Dry Rub

1 Tbsp roasted curry powder (you can roast your own spices)

1 Tbsp roasted cumin (you can roast your own spices)

Juice of 1 lime

The night before, trim the fat off of the Lamb. You won’t be able to remove all of the fat, but you’ll be able to get a lot of it. Cut the Lamb into small cubes. Place in a Ziplock back, and combine with 1 Tbsp roasted curry powder, 1 Tbsp roasted cumin, and the juice of 1 lime.

To roast your own spices - Take your spices and dry roast them in a frying pan. Meaning, put the spice in a dry frying pan. Turn on the heat. Wait for the color of the spice to change (slightly), and the scent to fill the air. Remove from heat and let cool. If you are using cumin seeds, grind them in a mortar or spice grinder

The day off, In a sauté pan (preferably an oven safe pan) heat olive oil until warm. Add diced onion. Sauté onions until completely transparent, cook onions for about ten additional minutes. Add Garlic and Ginger mix thoroughly and let cook for a couple minutes. Add spices; stir well and let sit for a minute. Add lamb meat; stir occasionally until lamb is browned. Once lamb is browned, add tomato paste and water. Stir well; turn heat to medium-low and cover. If you are using an oven safe pan, place the pan in a 200° degree oven. Cook the lamb for 1 ½-2 hours. If cooking on the stove top, you’ll want to stir occasionally. Then add tomatoes, stir well and cook for 3-5 minutes. Garnish with Cilantro and toasted almonds.

Serve with Rice

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