29 December 2009

Lamb Curry

Lamb Curry
  • 1 lb. boneless lamb, such as sirloin or tenderloin, cut into 1 inch cubes
  • salt and fresh ground pepper
  • 1/4 cup evoo
  • 1/2 tsp tumeric
  • 1 cinnamon stick (2 1/2 inches long)
  • 1/2 tsp whole cardamom
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp whole coriander seeds
  • 3 cloves
  • 1/2 tsp ground cayanne pepper
  • 2 tbsp minced peeled fresh ginger
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 15 oz can diced tomatoes, with juice
  • 1 lb. golden potatoes, cut into 1/2 inch dice
  • 1 cup peas
  1. Season the lamb with salt and pepper. Heat oil in a heavy, large pot over medium high heat. Brown lamb on all sides. Remove lamb from pot and set aside.
  2. Grind the whole spices until fine. Reduce heat to medium low and add the tumeric and the spice mixture and 1 tsp salt to the pot. Add the minced ginger and garlic and cook, stirring constantly until fragrant.
  3. Return the lamb to the pot. Add 2 cups broth and the tomatoes with their juice, increase heat to medium high and bring to a boil. Reduce the heat to low, cover and let simmer for 30 mins.
  4. Add the potatoes and cook covered an additional 20 mins. Add the peas and cook about 5 mins.
  5. Serve over couscous.