Bengal Curry Of Lamb

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Lean lamb shoulder
1/4 teaspoon	1.3ml	Dried mint - crushed
1/4 cup	49g / 1.7oz	Butter
2 cups	474ml	Milk
2/3 cup	41g / 1.4oz	Onion - chopped fine
1/2 cup	118ml	Coconut milk - (see instructions
3 tablespoons	45ml	Crystallized ginger - chopped
1/2 cup	46g / 1.6oz	Coconut - grated
1/2 teaspoon	2.5ml	Granulated sugar
1/2 cup	118ml	Lime juice
1/8 teaspoon	0.6ml	Black pepper - ground
1/2 cup	118ml	Heavy cream
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Curry powder

Recipe Instructions

To prepare coconut milk: Remove the shell and the brown inner skin from the meat of a fully ripe coconut. Chop the meat (you may substitute 1 cup of packaged shredded coconut for the chopped coconut meat). Combine the chopped coconut meat with one cup of scalded whole milk. Let stand for 20 minutes. You may also use prepared coconut extract available in Indian and Asian markets.

Remove bones and fat from the lamb. Cut the meat into 1" cubes. Melt half the butter in a large, heavy pan. Add the onion. Cook until tender (about 5 minutes). Use a slotted spoon to remove the onion. Set aside. Add the remaining butter to the pan. Brown the lamb cubes on all sides. Return the onion to the pan. Add the ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well.

Cover. Simmer over low heat for 1 hour. Add the coconut milk and grated coconut.

Cover. Cook for 5 minutes. Gradually stir in the lime juice.

Slowly blend in the cream. Cook over low heat (DON'T LET IT BOIL !) until the lamb is tender (10-15 minutes).

Serve over hot, fluffy rice.

Source:
Indian Cooking, Khalid Aziz

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