Rich Lamb Curry
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||22 g|
|sat. fat||11 g|
- Portion size: 6 to 8
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.
- 1/4 cup 1/4cupvegetable oil
- 6 6oniononions, sliced
- 15 15dried red hot pepperdried red hot peppers
- 2 tbsp 2tbspMalay Style Curry Powder Recipe
- 2 tbsp 2tbspminced gingerroot
- 2 tbsp 2tbspminced galangal
- 1 tbsp 1tbspshrimp paste
- 2 tsp 2tspturmeric
- 6 6cloves garlic
- 4 4shallotshallots, (or 1 red onion) coarsely chopped
- 1 1roasted sweet red pepperroasted sweet red peppers, peeled, cored and seeded
- 3 3bay leafbay leaves
- 2 lb 2lbboneless shoulder of lamb or leg of lamb, trimmed and cubed
- 1 can 1can(14 oz/400 mL) coconut milk
- 1-1/2 tsp 1-1/2tspsalt
- 4 4potatopotatoes, peeled and cubed
- 2 tbsp 2tbsptamarind pulp
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