Indian Lamb and Vegetable Curry

Name: Indian Lamb and Vegetable Curry
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp cumin seed; 10 cardamom seeds; 1 tsp fennel seed; 1 tsp turmeric powder; 1 tsp curry powder; 1 tsp cayenne pepper; 4 tbsp vegetable oil; 1 onion; 3 garlic cloves; 1 tbsp finely chopped peeled fresh ginger; 2 lb leg of lamb; salt & freshly ground black pepper; 2 tomatoes; 4 cup water; 1 large russet potato; 2 carrots; 1 celery; 0.667 cup fresh peas; 0.5 cup unsweetened coconut milk; 2 cup fresh spinach leaves; steamed basmati rice

A South Asian curry of lamb, tomatoes and russet potato, seasoned with curry powder and cumin and steamed. Serve with steamed basmati rice infused with saffron.

2 hr 30 min · Serves 4 · Takes some skill

Method

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Time: Prep 30 min · Cook 120 min · 150 min total
Difficulty: hard

1
Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Let cool.
8 min
2
Crush the seeds with a mortar and pestle until they form a powder. Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat.
3
Add the onion slices and saute until they become pale golden brown, about 8 minutes. Add the garlic and ginger and saute for 2 to 3 minutes, or until tender. Add the spice mixture and saute for a further 2 minutes. Transfer the onion mixture to a bowl. Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat.
4
Sprinkle the lamb with salt and pepper. Add the lamb and cook until brown on all sides, about 10 minutes. Return the onion mixture to the pot. Stir in the tomatoes. Stir in the water.
10 min
5
Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables. Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes. Add the peas and quartered tomatoes. Season with salt and cook for 5 minutes. Stir in the coconut milk.
6
Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly. Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts. Serve with steamed basmati rice infused with saffron.