Prep 50 mins
Cook 2 hrs
This is my version of Vij's recipe. I used half of the ghee and oil recommended and half the garlic.
- 2 tablespoons ghee or 2 tablespoons canola oil
- 1 tablespoon cumin seed
- 2 large onions, chopped
- 3 1⁄2 large garlic cloves, chopped (about 1/2 oz)
- 1 tablespoon lightly crushed gingerroot
- 2 tablespoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 10 cloves
- 1 cinnamon stick, 2 inches long (add another 1-inch stick if you prefer a stronger taste)
- 1 teaspoon ground cayenne pepper
- 1⁄2 tablespoon salt
- 5 ripe tomatoes, chopped (about 11/2 lbs)
- 1 cup plain yogurt, stirred
- 1 cup water
- 1⁄8 cup canola oil
- 2 lbs leg of lamb or 2 lbs goat meat, fat trimmed, cut in 1 1/2-inch cubes
- 1⁄2 cup chopped fresh cilantro
- Melt ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot.
- Add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. Stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). Bring to a boil, then remove from the heat.
- In another large, heavy frying pan, add 1/8 cup oil. On medium to high heat, sauté lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. Remove from the heat and transfer meat to the stew.
- Return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. Add more water, 1/2 cup at a time, if the stew becomes dry while cooking. This should be a moist, thick curry.
- To Serve: Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl.
- Pairing: Zinfandel.