Ultimate Lamb Curry - Tyler Florence

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 1 1/2 tablespoons coriander seeds
• 1 1/2 tablespoons green cardamom pods
• 1 1/2 tablespoons fennel seeds
• 1 1/2 tablespoons cumin seeds
• 1 1/2 tablespoons cloves
• 1 1/2 tablespoons ground turmeric
• 2 cinnamon sticks
• 2 bay leaves
• 1 thai bird chili pepper, cut in half
• 10 curry leaves (if frozen, thaw and pat dry first)
• 3 lbs lamb shoulder, cut in 1 1/2-inch cubes
• kosher salt
• fresh ground black pepper
• 2 medium yellow onions, roughly chopped
• 5 garlic cloves, peeled
• 2 tablespoons minced fresh ginger
• 5 large fresh tomatoes, cored and cut in large chunks
• 2 cups water
• 1/2 cup unsweetened plain yogurt

Recipe

• 1 start heating vegetable oil in a heavy dutch oven over medium heat.
• 2 meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. grind until powdery. add turmeric and process until evenly blended. pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. add bay leaves, thai bird chili and curry leaves.
• 3 sprinkle lamb with salt and pepper. add seasoned lamb to pot and stir. cook until brown, 5-7 minutes.
• 4 combine onion, garlic and ginger in food processor. process into puree, then add puree to pot. cook until they start to give up moisture, about 8 minutes. add tomatoes and water. cover and simmer 40 minutes.
• 5 skim fat from surface and discard. stir in yogurt and simmer 5 minutes more. serve over basmati rice with raita alongside. garnish with chopped cilantro and scallions.