Lamb Curry Feast
I can’t recall a time I’ve EVER enjoyed Indian food but this recipe has totally changed my mind – the flavors from the toasted spices are incredibly fragrant and flavorful, and surprisingly this dish ended up tasting really light! And… it was made in my favorite new kitchen gadget, my Kuhn Rikon pressure cooker :). I have to give great recipe credit to my teacher at Well Done for this lamb curry recipe & thank her for opening up my mind to a whole new world of spices and flavors. I never thought I would make an Indian dish in my life, but that couldn’t be farther from the truth after these recipes! Enjoy!
The lamb curry recipe definitely takes a bit of time when you make your own spices and then toast them, but trust me…. it’s worth every second!!!!
Lamb Curry (Yields 4 servings)
Ingredients:
-Curry Spice Mix Ingredients
- 1/2 tbsp. Fennel seeds
- 1/2 tbsp. Cumin seeds
- 1/2 tbsp. Coriander seeds
- 1/2 tsp. tumeric
- 1/2 tsp. fenugreek seeds
- 1/2 tsp. black peppercorns
- 1 clove
- 1/4 cinnamon stick
- 1 cardamom pod
- 1/4 tsp. salt
-Curry Paste Ingredients
- 1/2 tbsp. freshly grated ginger
- 1/2 small red onion, roughly chopped
- 3 cloves of garlic, peeled
- 1 small jalapeno pepper, with seeds and roughly chopped
- 1/4 bunch fresh cilantro
-other ingredients
- 1 tbsp. butter
- 7 oz. canned diced tomatoes
- 2 oz. beef stock
- 2 tbsp. grapeseed oil
- 3 curry leaves (if you don’t have them, substitute 2 bay leaves)
- 1 lb lamb stew meat
- 1 oz. Greek thick strained yogurt (if you don’t have this, substitute buttermilk)
- Mint and/or cilantro to garnish
Directions:
- First, you need to lightly toast the curry spice ingredients in a DRY saute pan about 3-5 minutes. Then, grind them in a mortar and pestle.
- Place the curry paste ingredients and the toasted spice rub into a food processor and puree until smooth.
- In a cast iron pan, fry the pureed curry paste in butter until it’s golden brown, stirring regularly. Then, add tomatoes, curry leaves, and the beef stock. Bring to a simmer, then transfer to a pressure cooker. Bring your pressure cooker to high pressure for about ten minutes, then quick release.
- While the curry paste is cooking, sear the lamb on both sides in grapeseed oil until it’s caramelized. Then add it to the pressure cooker, put the lid back on, and cook another 15 minutes on high pressure. Then, turn the heat off and let the pressure release natrually. Finally, stir in yogurt or buttermilk, garnish, and serve!
*** Recipe Credit: Well Done Cooking
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