Ashook's Lamb Curry
3 - 6 tbsp. oil (we used olive oil, but vegetable or palm oil work fine, too)
2 onions, cut into long slivers
2 tbsp. turmeric
2 tbsp. chili powder (more to taste)
3 - 5 tbsp. hot curry powder
4 cloves garlic
1 piece ginger
1 kg. chopped lamb riblets and leg pieces
3 - 4 cups of water, divided
4 medium potatoes, peeled and quartered
1 large tomato, diced small
2 stalks of curry leaves
5 - 8 stalks of cilantro/coriander leaves
Heat the pot and add the oil. When the oil is hot, add the 2 sliced onions and stir, cooking for about 2 - 3 minutes. Stir in 2 heaping teaspoons of turmeric and continue to cook for about 3 minutes. Add 2 heaping tablespoons of chili powder and 3 - 5 heaping tablespoons of hot curry powder. Stir to mix well and continue to cook. Meanwhile, mash up 4 cloves of garlic and one piece of ginger into a paste, then add about 1/2 cup of water and stir to mix. Add the garlic - ginger mixture to the pot, and then stir in the chopped lamb. Add about 1.5 - 2 more cups of water, enough to cover the lamb, stir well, and add about 1 tablespoon of salt (more to taste later, if desired). Bring to a boil, then cover and simmer over medium heat for about 15 - 20 minutes.
When it has simmered for about 20 minutes, add the quartered potatoes with another 1.5 - 2 cups of water. Stir in the diced tomato as well, and then bring back to a boil. When it is boiling, place the whole stalks of curry leaves and cilantro on top of the curry, but do not stir in. Replace the lid and let it simmer for another 45 minutes - 1 hour. Stir it every 10 minutes or so, and after about 45 minutes, check to see if the lamb is tender enough and the potatoes are done. Continue to simmer until it is the consistency you desire, and then serve with Ashook's Sambele and rice or bread.
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