Lamb Curry
For me, commercially produced curry power tastes just that: commercial. You would never find prepared curry powder in an Indian restaurant, and because the spices are combined fresh, the flavors are robust and explosive. If you like a light curry flavor, use half the spice mix. If you like a spicy curry—use it all. I won’t be mad at ya. Serve the lamb curry with Perfect Steamed Jasmine Rice (page 240) or basmati rice. This is Bombay the right way.
Recipe information
Yield
serves 6 to 12, makes 3 quarts, 3/4 cup spice mix
Ingredients
Spice Mix
Curry
Preparation
Step 1
Make the spice mix by toasting the spices in a dry skillet over low heat. Shake the pan so they don’t scorch; when they smell fragrant, not burnt, they’re done. Remove and set aside the cinnamon stick; it will go in the stew whole. Transfer the rest of the toasted spices to a spice mill or clean coffee grinder, and grind them to a fine powder.
Step 2
Season the lamb generously with salt and pepper. Heat a 3-count drizzle of oil in a large Dutch oven over medium heat. Brown the lamb cubes on all sides, turning with tongs, and then remove to a platter. Do this in batches if the pan looks crowded. In the same pot, cook the onion, garlic, ginger, bay leaves, and all the toasted spices in the lamb drippings, stirring occasionally until fragrant, about 3 minutes.
Step 3
Return the lamb to the pan, add the cinnamon stick, and pour in the chicken stock, tomato puree, and lemon juice. Bring to a simmer, cover, and cook over low heat for 45 minutes. Add the potatoes, raisins, and almonds; season with salt. Stir everything together, cover, and cook another 30 minutes, stirring occasionally. Turn the heat off and mix in the yogurt. Garnish with cilantro and mint before serving. Intense!
