Indian Lamb Curry

 

Indian Lamb Curry

April Pimentel

Ingredients:

1 1/2 pounds of lean, boneless leg of lamb, cut  into 1 1/2-inch pieces

5 tablespoons of light vegetable oil

2 cups finely chopped onion

1 tablespoons of grated or crushed fresh ginger

2 teaspoons minced garlic

2 teaspoons ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground red pepper

1 tablespoon paprika

1 teaspoon turmeric

1 cup tomato puree

Coarse salt to taste

1 cup packed chopped cooked spinach, fresh or frozen

2 teaspoons garam masala, homemade or store-bought

1 can coconut milk

1/2 cup chopped cilantro leaves and tender stems

Directions:

1. Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over.

2. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. 

3. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. 

4. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender.  (For faster cooking and tenderer meat I skip this step and cook it in an electric pressure cooker for 35 minutes instead.)  

5. Fold in the spinach.  garam masala, and coconut milk. Serve sprinkled with cilantro.

6. I serve this over rice, but it could also be served with naan or on its own.

Note: This recipe can be easily made vegan by omitting the lamb (and it’s still very tasty).