I have been terribly remiss about posting to Perpetual Feast. It’s not that I haven’t been cooking, photographing, and yes, eating over the past many months, it’s just that I haven’t had time to write about what I have been cooking, photographing and eating. I have been trying to sell my house and buy another one across the country, both life-enveloping and time-consuming tasks. But I have folders full of recipes to clean out, both on my computer and at my desk. So, in the interests of cleaning my desk (and desktop) I am going to make an effort to post regularly.
It has been miserably cold and snowy here in the inland Northwest. Although the snow on the ground is beautiful looking out over the countryside, the temperature hasn’t topped 30 degrees in weeks, descending to single digits (extra socks weather) some nights. This lamb curry, originally from Cooking Light, was a substantial and warming meal. It isn’t terribly hot, so if you like your curries incendiary, you can add some chilies or more red pepper when you are sautéing the spices. I first served the curry with store-bought naan – with non-fat yogurt and some spicy lime pickle.
I have since eaten it over rice, and today, trying to use up what’s in the refrigerator, over leftover boiled potatoes (better than it sounds). The curry freezes well, and if you feel like you want a bigger serving, you can add some peas or green beans to it when you’re reheating the leftovers.
Classic Lamb Curry
2 pounds boneless leg of lamb, trimmed of all fat and cut into 1-inch pieces
1 teaspoon vegetable oil
1 1/2 cups chopped onion
5 whole cloves
3 cardamom pods
2 bay leaves
1 (3-inch) cinnamon stick
1 tablespoon ground coriander seeds
1 tablespoon paprika
2 tablespoons minced peeled fresh ginger (I used bottled)
2 teaspoons Garam Masala (I used Spice Islands)
1/2 teaspoon ground red pepper
1/2 teaspoon ground turmeric
2 garlic cloves, minced
2 cups finely chopped plum tomato (about 1/2 pound) (see note)
1 1/2 cups water
1/2 teaspoon salt
1/2 cup chopped fresh cilantro, divided
Coat a large nonstick skillet coated with cooking spray and heat over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan. Add the oil to the pan and heat over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute.
Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender.
Stir in 1/4 cup cilantro. Serve and sprinkle with remaining 1/4 cup cilantro (I actually stirred all the cilantro in at the end, since I knew I was going to freeze the leftovers.) Makes 4 servings at 11 grams of fat/serving
NOTE: It was too snowy to go out and get tomatoes at the grocery, so I used an available can of diced tomatoes, drained and chopped in the food processor. It worked out great.
SECOND NOTE: I thought it was strange to cook with whole bay leaves, cloves, etc. After the curry was cooked, I pulled these whole spices out and discarded them so no one would bite into one by mistake. The recipe didn’t say to do so, but you should.
YET ANOTHER NOTE: You could also make this recipe with buffalo or with skinless chicken parts, lowering the fat accordingly.