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Tuesday, November 9, 2010

Lamb Curry - courtesy of Rubaiya Amin, member of the Deb&Phil Household

4 lbs together Lamb shank, breast, chop with bone (or stew meat)
Flour for dredging (~2 cup)
Salt to taste
1/2 cup Oil
4 Onions chopped
2 Tbs Garlic grated
1 Tbs Ginger grated
1 tsp Fenugreek seeds
5-6 Whole peppercorns (optional)
2 Bay leaves
4 Cloves
2 small Cinnamon sticks
3 Tbs Curry powder
1 Tbs Garam masala
1 Tbs Ground cumin
1 tsp Paprika
2 x 8 oz can tomato sauce (Hunt’s)
cilantro for garnish

Cut shank, breast, chop into ~1-2” x 1-2” chunks and mix together
Drudge in flour + paprika, salt, and pepper
Brown in oil & let sit

Heat oil with a few seeds of Fenugreek, some whole peppercorns, 2 bay leaves, cloves, & cinnamon stick-break in 2. Add ginger, garlic, onions to the oil -> Fry until golden
Add curry powder, garam masala, ground cumin, and paprika
Mix well
Add tomato sauce
Add salt to taste
Throw in the lamb & simmer for 5 min
Add 16 oz water or more if cooking with potatoes
Cook on medium heat at least 1 hr
(might need to add more water along the way)
Garnish with cilantro before serving

Big stew pot
Spoon to stir

6-8 servings

Can throw in some potato ~20 min before done. Serve with steamed white rice and side salad.

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