Rich Lamb Curry
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.
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per each of 8 servings: about | - |
| cal | 410 |
| pro | 25 g |
| total fat | 22 g |
| sat. fat | 11 g |
| carb | 32 g |
| fibre | 4 g |
| chol | 76 mg |
| sodium | 494 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 39% |
| vit A | 5% |
| vit C | 47% |
| folate | 15% |
Ingredients
-
1/4 cup vegetable oil
6 onions, sliced
15 dried red hot peppers
2 tbsp Malay Style Curry Powder Recipe
2 tbsp minced gingerroot
2 tbsp minced galangal
1 tbsp shrimp paste
2 tsp turmeric
6 cloves garlic
4 shallots, (or 1 red onion) coarsely chopped
1 roasted sweet red pepper, peeled, cored and seeded
3 bay leaves
2 lb boneless shoulder of lamb or leg of lamb, trimmed and cubed
1 can (14 oz/400 mL) coconut milk
1-1/2 tsp salt
4 potatoes, peeled and cubed
2 tbsp tamarind 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.
Tags:
Curry; One-Pot; Lamb; Dinner; Ginger; Indian; Coconut Milk; Roasted red peppers; Potatoes;
Source:
Canadian Living Magazine: May 2003
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