Recipe by Member #610488
The original recipe uses goat meat but lamb can be substituted. Serve over hot rice.
Top Review by K & c
My first Lamb Curry and with your wonderful recipe, it was a complete success. The smell and flavor are exactly what I was looking for. I had some issues controlling my simmering temp and was worried it would be tough, but it still came out moist and easy to cut with a fork. I could not find tamarind in my local grocery, ended up substituting 2 tbsp Worcestershire and 3 tablespoons Lime juice, worked perfectly and I will make again. Looking forward to more of your recommendations and recipes. Thank you for posting, I can see why you are such a decorated chef.
- 3 lbs goat meat (cut with bone into 4-5 pieces) or 4 lbs leg of lamb (cut with bone into 4-5 pieces)
- 1⁄3 cup coconut flakes
- 2 teaspoons coriander seeds
- 5 blanched almonds
- 3 tablespoons oil
- 2 large onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 5 red chilies, deseeded and sliced (hot peppers)
- 4 cloves
- 1⁄2 teaspoon nutmeg, grated
- 2 teaspoons ginger, chopped
- 1 teaspoon turmeric
- 1 stick cinnamon
- 4 cardamoms
- 1⁄2 teaspoon cumin, ground
- 1 tablespoon lemongrass, chopped
- 3 kaffir lime leaves or 3 bay leaves
- 3 3⁄4 cups coconut milk
- salt, as needed
- 4 tablespoons tamarind juice
- 2 eggplants, sliced thickly
Directions See How It's Made
- In a wok or frying pan, roast the coconut until golden brown (takes only a few minutes). Remove and place in blender.
- Roast the coriander seeds, stirring continuously for 1-2 minutes then remove and place in blender. Add the almonds and grind in the blender until ingredients are a warm paste.
- Heat the oil and stir fry the onions, garlic and chillies for two minutes. Add the meat and cover the pan for 3-4 minutes. Add the blended paste to the pan, stir well and recover the pan. Cook for another 2-3 minutes.
- In a cheesecloth, wrap the cloves, cardamoms, cinnamon, and leaves and add to the pan. Add the remaining ingredients except the tamarind water, salt, eggplants and 1 1/2 cups coconut milk.
- Simmer for 50 minutes. Add the tamarind water, salt and coconut milk. Continue to cook for 20-30 minutes or until the sauce begins to thicken. Lay the eggplant slices over the mixture and simmer until they are cooked (5-6 minutes).
- To serve, remove the meat and carve as you desire. Place sliced meat into an ovenproof casserole dish and cover with the eggplant slices. Discard the cheesecloth from the sauce. Skim off excess oil from the sauce and discard. Pour sauce over the meat and bring mixture to just under a boil. Must be very hot when served at tableside.