Easter Curried Lamb

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Lamb is a traditional food served at Easter. This recipe swaps out the usual roast leg of lamb for boneless lamb simmered in a rich curry sauce.

serves/makes:

ready in:
1-2 hrs

ingredients

NUT MASALA
1 teaspoon cumin seeds
1 teaspoon cardamom seeds
1 tablespoon poppy seeds
1 teaspoon black peppercorns
4 cloves garlic, crushed or chopped
1 piece (2 inch size) ginger root, grated
3 ounces unsalted cashews
1/4 cup boiling water

MAIN DISH
2 tablespoons garam masala (store bought)
2 pounds boneless leg of lamb
1/4 cup canola oil
1 large yellow onion, chopped
3 dried red chilies
OR
1/2 tablespoon crushed red pepper flakes
1 piece (1 inch size) ginger root, grated
1 small clump cilantro, chopped
1 cup half and half
1/3 cup water
salt and pepper, to taste
1 tablespoon lemon juice

directions

For Masala: Heat oil on medium heat in a heavy skillet or Dutch oven and dump in all the spices. Brown, but don't burn.

Just when the spices seem like they're going to burn, add the garlic and ginger, turn off the oven, and cook until everything seems to cool.

Then, add to a blender or food processor, add your nuts and boiling water and make a paste. This is really easier and much quicker than it sounds.

For Lamb: Dry the meat off well and cut into 2-inch cubes. Heat the oil and brown the lamb until each side is done. Then add the onion and cook until its soft.

Add both masalas, chili pepper, and ginger. Cook for a few more minutes. Finally, add everything else, then cover and simmer for about an hour.

Add the lemon juice and stir only right before you are about to serve this.

added by

Josh Gunn, CDKitchen Staff
Read more: On Easter Lamb and Wine

nutrition data

Nutritional data has not been calculated yet.

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