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 kgs 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

Southern Indian Lamb Curry might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 565 calories, 37g of protein, and 19g of fat per serving. 11 person have tried and liked this recipe. A mixture of garlic, cilantro, tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Southern cuisine.

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 1kgs

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

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. 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 Domaine LesSurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Domaine LesSurre Dry Cuvee Classique Riesling

Domaine Leseurre’s Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear. This riesling pairs well with trout amandine, raw oysters and is a lovely aperitif.