White Lamb Curry

Submitted by Chef Regina V. Smith

"This recipe from the Globe and Mail's food section is provided by Vancouver chef Vikram Vij. If you like fruity flavours you can add dried apricots or raisins as a garnish."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 kg lamb, cut into pieces
• 1⁄2 kg plain yogurt
• 2 teaspoons salt
• 2 medium onions, ground in a food processor
• 2 bulbs garlic, peeled and ground
• 4 tablespoons oil
• 1 bay leaf
• 6 cloves
• 8 peppercorns
• 2 black cardamom pods
• 4 medium onions, chopped
• 1 tablespoon grated coconut, soaked and ground
• 1 tablespoon poppy seed, soaked and ground
• 6 tablespoons milk

directions

1. Wash the meat and squeeze out all the water. Add the yogurt, salt, ground onions, ground garlic and mix thoroughly.
2. Heat oil in a heavy bottomed pot. When oil is smoking slightly and the bay leaf, cloves, peppercorns and cardamoms. Add the chopped onions and fry until golden brown, add the meat/yogurt mixture and keep stirring. Bring the heat to medium, cover the pot with a lid and let it simmer for 20-25 minutes.
3. Cook until the lamb is almost tender. Add the coconut, poppy seeds and milk and bring to a boil. Cook until the gravy thickens.