Lamb Curry

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless, trimmed lamb shoulder
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Vegetable oil
3		Onions - diced
2 tablespoons	30ml	Pureed garlic
2 tablespoons	30ml	Black mustard seeds
2 tablespoons	30ml	Garam masala
2 teaspoons	10ml	Turmeric
2 teaspoons	10ml	Ground cardamom
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried red pepper flakes
2		Brown lamb stock or canned chicken broth
6		Hot cooked basmati rice
		Orange Dal With Ginger And Garlic - see * Note
		Garnish
		Plain yogurt
		Fried Onions - see * Note

Recipe Instructions

* Note: See the "Orange Dal With Ginger And Garlic" and "Fried Onions" recipes which are included in this collection.

Cut meat, as uniformly as possible, into 2- by 3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter.

In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook,

uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.

Ladle warm stew over a bed of basmati rice and serve with Orange Dal With Ginger And Garlic. Garnish with yogurt and Fried Onions. Serve immediately.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A11 broadcast 10-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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