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Ingredients
Curry Paste
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1 ½ tablespoons coriander seeds
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1 ½ teaspoons cumin seeds
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½ teaspoon salt
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5 whole dried red chile peppers
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6 fresh curry leaves
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3 tablespoons garlic paste
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2 teaspoons ginger paste
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1 ½ teaspoons ground turmeric
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2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
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½ cup ghee (clarified butter), melted
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¼ cup vegetable oil
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4 onion, sliced 1/4 inch thick
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1 (13.5 ounce) can coconut milk
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2 cups water, divided
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1 teaspoon fennel seeds
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6 cardamom pods
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1 cinnamon stick
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1 ½ teaspoons garam masala
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1 teaspoon sugar
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3 tablespoons warm water
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1 tablespoon tamarind paste
Directions
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Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
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Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
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Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
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When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Nutrition Facts (per serving)
519 | Calories |
37g | Fat |
16g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 519 | |
% Daily Value * | |
Total Fat 37g | 48% |
Saturated Fat 21g | 103% |
Cholesterol 116mg | 39% |
Sodium 479mg | 21% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 29g | 57% |
Vitamin C 10mg | 11% |
Calcium 84mg | 6% |
Iron 5mg | 29% |
Potassium 700mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.