Lamb Curry with Yogurt
- Low fat
Ingredients
- 2 tsp (10 mL) coriander seeds
- 2 tsp (10 mL) fennel seeds
- 1-1/2 tsp (7 mL) black peppercorns
- 1/2 tsp (2 mL) white peppercorns
- 1 tbsp (15 mL) Indian red chili powder
- 2-1/2 lbs (1.25 kg) lamb leg or shoulder, cut into 2-inch/5 cm cubes
- 1/3 cup (75 mL) blanched almonds
- 1/3 cup (75 mL) poppy seeds
- 2 tbsp (30 mL) almond oil or vegetable oil
- 2 tbsp (30 mL) butter
- 10 green cardamom pods, cracked
- 3 -inch (8 cm) piece cinnamon sticks
- 6 whole cloves
- 2 bay leaves
- 1 tsp (5 mL) cumin seeds
- 1 tsp (5 mL) mace blades or 1/2 tsp/2 mL ground mace or 1/4 tsp/1 mL nutmeg
- 2 onions, thinly sliced
- 5 cloves garlic, pressed or pounded into paste
- 2 tbsp (30 mL) finely grated gingerroot
- 2 cups (500 mL) Balkan-style or full-fat yogurt
- 1-1/2 tsp (7 mL) salt
- 2 tbsp (30 mL) jaggery or brown sugar
- Generous pinch saffron threads
- 1/2 tsp (2 mL) granulated sugar
- 2 tbsp (30 mL) hot milk or cream
Preparation
In dry skillet over medium-low heat, separately toast coriander, fennel, and black and white peppercorns until fragrant; grind together until fine powder. Combine with chili powder; sprinkle over lamb and mix well.
Lightly toast almonds in same skillet. In blender, grind poppy seeds until fine; add almonds and grind. Add 1/3 cup/75 mL water and blend on high until smooth.
In Dutch oven, heat oil over medium heat. Add butter; when melted, add cardamom, cinnamon stick, cloves, bay leaves, cumin and mace. When cumin seeds darken, 1 to 2 minutes, add onions; fry, stirring often, until golden, about 15 minutes. Stir in garlic and ginger; fry until garlic smells cooked, about 2 minutes, then add lamb mixture. Cook, stirring almost continuously, for 10 minutes.
Remove pot from heat. Stir in yogurt until thoroughly mixed; return to heat. Stirring continuously, bring just to simmer, then add 1/2 cup/125 mL water and the salt. Bring to simmer; stir in almond mixture and jaggery.
Return to simmer; reduce heat to low and simmer, partially covered and stirring often to prevent scorching, until meat is tender, 1-1/2 to 2 hours (cover pot completely once sauce has thickened and stir more often).
Meanwhile, in mortar with pestle or in bowl with back of spoon, grind saffron and sugar together until powder. Mix in milk. Stir into curry. Simmer, stirring often, for 10 minutes.
Makes 8 servings.
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