Southern Indian Lamb Curry

Name: Southern Indian Lamb Curry
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cinnamon stick; 1 liters steamed basmati rice; 2 Tbsps coriander seed; 2 Tbsps cumin seed; 10 fresh curry leaves; 6 Tbsps fennel seed; 2 fresh bay leaves; 1 bunches fresh cilantro, roughly chopped; 2 Tbsps minced fresh ginger; 5 cloves garlic, peeled; 6 servings Kosher salt and freshly ground black pepper; 1 kilograms boned shoulder lamb, cut into 1-inch cubes; 118 milliliters plain unsweetened natural yogurt; 59 milliliters extra-virgin olive oil; 2 mediums onions, roughly chopped; 1 fresh red chili; 1 scallion, cut into strips; 5 larges fresh tomatoes; 2 Tbsps turmeric

You can never have too many main course recipes, so give Southern Indian Lamb Curry Head to the store and pick up curry leaves, boned shoulder lamb, coriander seed, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a pretty expensive recipe for fans of Southern food. From preparation to the plate, this recipe takes about 1 hour and 12 minutes. It is a good option if you're following a gluten free diet.

Instructions

Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder.

Ingredients you will need

Coriander

Turmeric

Clove

Fennel

Cumin

Equipment you will use

Pot

Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.

Ingredients you will need

Cinnamon Stick

Curry Leaves

Bay Leaves

Chili Pepper

Garlic

Ginger

Spices

Onion

Toast

Cooking Oil

Equipment you will use

Food Processor

Pot

Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.

Ingredients you will need

Salt And Pepper

Spices

Lamb

Cooking Oil

Equipment you will use

Pot

Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender.

Ingredients you will need

Tomato

Onion

Lamb

Equipment you will use

Wooden Spoon

Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes.

Ingredients you will need

Yogurt

Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

Ingredients you will need

Fresh Cilantro

Basmati Rice

Green Onions

Raita

Equipment

Pot

Food Processor

Wooden Spoon

Ingredients

Servings:

cinnamon stick 1liters

steamed basmati rice 2Tbsps

coriander seed 2Tbsps

cumin seed 10

fresh curry leaves 6Tbsps

fennel seed 2

fresh bay leaves 1bunches

fresh cilantro, roughly chopped 2Tbsps

minced fresh ginger 5cloves

garlic, peeled 6servings

Kosher salt and freshly ground black pepper 1kilograms

boned shoulder lamb, cut into 1-inch cubes 118milliliters

plain unsweetened natural yogurt 59milliliters

extra-virgin olive oil 2mediums

onions, roughly chopped 1

fresh red chili 1

scallion, cut into strips 5larges

fresh tomatoes 2Tbsps

turmeric

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The RELAX Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.