Recipe Index

Ingredients

• 2 tablespoons black mustard seeds
• 2 teaspoons coriander seeds
• 2 teaspoons ground cardamom
• 2 teaspoons cumin seeds
• 1/2 teaspoon whole black peppercorns
• 2 tablespoons garam masala
• 2 teaspoons turmeric
• 2 teaspoons red pepper flakes
• Cinnamon stick
• 3 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes
• Sea salt and freshly ground black pepper
• Canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 2 bay leaves
• 3 cups Chicken Stock (page 156)
• 1 cup tomato puree
• Juice of 1/2 lemon
• 2 Yukon Gold potatoes, peeled, cut into 1-inch cubes
• 1/2 cup raisins
• 1/2 cup blanched almonds
• 1 cup plain yogurt
• Chopped fresh cilantro and fresh mint, for garnish

Method

1. Toast the black mustard seeds, coriander seeds, ground cardamom, cumin seeds, black peppercorns, garam masala, turmeric and red pepper flakes in a dry skillet over low heat, shaking the pan, until the spices smell fragrant without burning.
2. Set the cinnamon stick aside whole and grind all the toasted spices to a fine powder.
3. Season the lamb cubes generously with sea salt and black pepper and brown them on all sides in a little canola oil in a large Dutch oven over medium heat, working in batches if the pan is crowded, then lift them onto a platter.
4. Cook the chopped onion, minced garlic, minced ginger, bay leaves and all your ground spice powder in the lamb drippings for about 3 minutes until the mixture smells fragrant.
5. Return the lamb to the pot with the reserved cinnamon stick, pour in the chicken stock, tomato puree and lemon juice, cover the pot and simmer it on low heat for 45 minutes.
6. Add the potato cubes, raisins and blanched almonds, season the curry with salt, cover it again and cook for 30 minutes more, stirring occasionally, until the potatoes are tender.
7. Turn off the heat, stir the plain yogurt through the curry, scatter chopped cilantro and mint over the top and serve the lamb curry hot.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data