Cook the Book: Maharashtran Lamb Curry

Name: Cook the Book: Maharashtran Lamb Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons pure red chile powder, or to taste; 1 Handful fresh cilantro leaves to garnish; 8 Tbsps coconut milk, or to taste; 1 inches fresh ginger, peeled; 2 teaspoons garam masala; 5 large cloves garlic, peeled; 454 grams lamb, neck fillet, cut into 1in pieces; 3 teaspoons black masala powder, or to taste; 1 medium onion, peeled and chopped; 2 teaspoons white poppy seeds; 4 servings Salt, to taste; 1 teaspoon tamarind paste, or to taste; 79 milliliters unsweetened dried coconut flakes; 4 Tbsps vegetable oil

You can never have too many main course recipes, so give Cook the Book: Maharashtran Lamb Curry a try. This recipe makes 4 servings with 585 calories, 21g of protein, and 52g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have ginger, onion, coconut flakes, and a few other ingredients on hand, you can make it. To use up the alum powder you could follow this main course with the Cranberry Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. This recipe is typical of Indian cuisine.

Instructions

Using a blender, make a smooth paste of the ginger and garlic with a little water.

Ingredients you will need

Garlic

Ginger

Water

Equipment you will use

Blender

Heat the oil in a nonstick saucepan, add the onion and cook until golden.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Remove half and reserve.

Add the poppy seeds and unsweetened dried coconut flakes to the pan and continue cooking until golden.

Ingredients you will need

Unsweetened Coconut

Poppy Seeds

Equipment you will use

Frying Pan

Scrape into a blender and blend to a fine paste, adding a little water to help, then set aside.

Ingredients you will need

Water

Equipment you will use

Blender

Spoon the reserved onions back into the pan, reheat and add the ginger and garlic paste. Cook until golden brown, around 2–3 minutes.

Ingredients you will need

Garlic Paste

Ginger

Onion

Equipment you will use

Frying Pan

Add the lamb and brown evenly, stirring often, around 4 minutes. Stir in the salt and spices and cook for 1 minute, stirring constantly.

Ingredients you will need

Spices

Lamb

Salt

Add the coconut milk, tamarind paste and the onion and poppy seed paste along with a good splash of water. Bring to the boil, then cover and simmer for 5 minutes. The gravy should be creamy, not too thick or thin. Taste and adjust the seasoning, stir in the cilantro and serve.

Ingredients you will need

Tamarind Paste

Coconut Milk

Poppy Seeds

Seasoning

Cilantro

Gravy

Onion

Water

Equipment

Blender

Sauce Pan

Frying Pan

Ingredients

Servings:

1teaspoons

pure red chile powder, or to taste 1Handful

fresh cilantro leaves to garnish 8Tbsps

coconut milk, or to taste 1inches

fresh ginger, peeled 2teaspoons

garam masala 5large cloves

garlic, peeled 454grams

lamb, neck fillet, cut into 1in pieces 3teaspoons

black masala powder, or to taste 1medium

onion, peeled and chopped 2teaspoons

white poppy seeds 4servings

Salt, to taste 1teaspoon

tamarind paste, or to taste 79milliliters

unsweetened dried coconut flakes 4Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Hofer Gruner Veltliner (1 Liter). It has 4.1 out of 5 stars and a bottle costs about 18 dollars.