Rich Lamb Curry

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	410410 cal
pro	25 g25g pro
total fat	22 g22g total fat
sat. fat	11 g11g sat. fat
carb	32 g32g carb
fibre	4 g4g fibre
chol	76 mg76mg chol
sodium	494 mg494mg sodium
% RDI:	-
calcium	77 calcium
iron	3939 iron
vit A	55 vit A
vit C	4747 vit C
folate	1515 folate

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Heat Rating: Hot An equal weight of lamb and sweet caramelized onions makes a deeply satisfying dish. Serve with blanched or sautéed Chinese broccoli or spinach and, of course, rice.

Ingredients

1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
6 onions , sliced6 6oniononions, sliced
15 dried red hot peppers 15 15dried red hot pepperdried red hot peppers
2 tbsp Malay Style Curry Powder Recipe 2 2tbsp tbspMalay Style Curry Powder Recipe
2 tbsp minced gingerroot 2 2tbsp tbspminced gingerroot
2 tbsp minced galangal 2 2tbsp tbspminced galangal
1 tbsp shrimp paste 1 1tbsp tbspshrimp paste
2 tsp turmeric 2 2tsp tspturmeric
6 cloves garlic 6 6cloves garlic
4 4shallotshallots, (or 1 red onion) coarsely chopped
1 1roasted sweet red pepperroasted sweet red peppers, peeled, cored and seeded
3 bay leaves 3 3bay leafbay leaves
2 2lb lbboneless shoulder of lamb or leg of lamb, trimmed and cubed
1 can (14 oz/400 mL) coconut milk 1 1can can(14 oz/400 mL) coconut milk
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
4 potatoes , peeled and cubed4 4potatopotatoes, peeled and cubed
2 tbsp tamarind pulp 2 2tbsp tbsptamarind pulp

Preparation

In large Dutch oven, heat half of the oil over medium heat; cook onions, stirring often, until golden, about 40 minutes. Transfer to bowl.

Meanwhile, break hot peppers in half; shake out and discard seeds. In dry skillet, toast hot peppers over medium heat, shaking pan constantly, until darkened and fragrant, about 3 minutes. In clean coffee grinder, grind to fine powder. In food processor, purée together ground hot peppers, curry powder, ginger, galangal, shrimp paste, turmeric, garlic, shallots, roasted red pepper and 1/3 cup (75 mL) water until smooth.

In same Dutch oven, combine hot pepper mixture, remaining oil and bay leaves; cook, stirring constantly, until fragrant and slightly darkened, 4 minutes. Add lamb; cook over medium-high heat, stirring, for 5 minutes. Stir in reserved onions, 1-1/3 cups (325 mL) of the coconut milk, salt and 3/4 cup (175 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lamb is almost tender, 50 to 60 minutes. Stir in potatoes; cover and simmer, stirring occasionally, until lamb and potatoes are tender, 20 minutes.

Meanwhile, mix tamarind pulp with 1/4 cup (50 mL) water; strain through sieve into bowl, pressing to extract liquid. Discard solids; stir liquid into pan along with remaining coconut milk; cook until steaming, about 5 minutes. Discard bay leaves.

Additional information :

Milder Version: Reduce the number of dried red hot peppers to 8.

Source : Canadian Living Magazine: May 2003