2 hrs 50 mins
Chef #573036's Note:
This is my version of Vij's recipe. I used half of the ghee and oil recommended and half the garlic.
My Private Note
Units: US | Metric
- 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
- 1Melt 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.
- 2Add 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.
- 3In 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.
- 4Return 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.
- 5To Serve: Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl.
- 6Pairing: Zinfandel.
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Nutritional Facts for Vij's Stewed Cinnamon Scented Goat or Lamb Curry- Adapted
Serving Size: 1 (403 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 465.3
- Calories from Fat 284
- Total Fat 31.6 g
- Saturated Fat 12.7 g
- Cholesterol 117.5 mg
- Sodium 700.4 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 2.7 g
- Sugars 6.9 g
- Protein 31.7 g
The following items or measurements are not included: