Richard Kent's Bengal Lamb Curry

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Lean lamb shoulder
1 tablespoon	15ml	Butter
2/3 cup	41g / 1.4oz	Onion - finely chopped
2 tablespoons	30ml	Vegetable oil
3 tablespoons	45ml	Crystallized ginger - or preserved, choppe
1/2 teaspoon	2.5ml	Sugar
1/8 teaspoon	0.6ml	Pepper
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Curry powder - to 3 tbsp
1/4 teaspoon	1.3ml	Mint - crushed
2 cups	474ml	Milk
1/2 cup	118ml	Coconut milk - fresh or frozen
1/2 cup	46g / 1.6oz	Coconut - freshly grated
1/2 cup	118ml	Lime juice
1/2 cup	118ml	Cream

Recipe Instructions

Cut lamb into 1-inch cubes, removing the bones and fat.

Melt butter in a large heavy pan. Add the onions and cook until tender, about 5 minutes. Remove with a slotted spoon and set aside.

Add oil to the pan and brown the lamb in it. Return the onions and add ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. cover and simmer over low heat 1 hour.

Add coconut milk and coconut. Cover and cook 5 minutes. Gradually stir in the lime juice and cream, adding them alternately. Cook without boiling 10 to 15 minutes or until lamb is tender.

Source:
New York Times Cookbook

Rating

Average rating:

8.7 (3 votes)

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