50 Classic Curries by Manisha Kanani (p32)
| Serve with crusty bread. | ||||
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| I like the gritty, crunchy texture that comes from coarsly hand-grinding whole coriander and cumin with a mortar and pestle. | ||||
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| You can substitute chuck roast and beef stock for the lamb. | ||||
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| Brown and remove to small bowl. | ||||
| 2 | lbs | lamb, 1 inch cubes | ||
| Until fragrant, ~30 sec. | ||||
| ground coriander | ||||
| ground cumin | ||||
| Sauté | ||||
| 2 | small | onions, sliced | ||
| 1 | seranno chili, gutted and diced | |||
| Until fragrant, ~30 sec. | ||||
| garlic | ||||
| bay leaf | ||||
| turmeric | ||||
| cayenne | ||||
| Cover and simmer, 60 min | ||||
| 1 | (14.5 oz) can diced tomatoes | |||
| 3 | c | lamb broth | ||
| Simmer until cooked through, 30 - 40 min. | ||||
| 2 | large | Yukon gold potatoes, 1 inch cubes. | ||
| Remove from heat and stir in. | ||||
| cilantro | ||||