Indian-Style Lamb Curry
It is rare to see dishes in India called curries. The British settlers in India adopted the Tamil word “kari,” which means “sauce for rice” to refer to any dish with a sauce that was served over rice.
Serves: 6Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Easy
- 1 small yellow onion, peeled and halved
- 1 small garlic clove
- 1⁄2 cup low-fat Greek yogurt
- 2 tsp. lemon juice
- 1 tsp. ground coriander
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. ground cloves
- 1⁄2 tsp. ground cardamom
- 1⁄2 tsp. ground black pepper
- 1⁄4 tsp. ground ginger
- 1⁄4 tsp. ground cinnamon
- 1⁄2 tsp. olive oil
- 1 1⁄2 tsp. cornstarch
- 1 lb. boneless lamb, cut into 1-inch cubes
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1 whole cayenne pepper
- 3 cups hot cooked long grain white rice
- Purée half the onion, the garlic, yogurt, and lemon juice in a blender.
- Place a dry skillet over medium heat. Once it’s heated, add coriander, salt, cumin, cloves, cardamom, black pepper, ginger, and cinnamon to the skillet and shake every few seconds. Cook for 2 minutes. Pour the spices into the blender with the olive oil and cornstarch and blend.
- Pour the yogurt mixture over the lamb cubes in a sealable container. Toss so the meat is coated. Leave the meat at room temperature for 2 hours, or marinate overnight in the refrigerator.
- Place a skillet over medium heat and once it’s heated, add the butter and vegetable oil. Mince the other half of the onion. Once the butter stops foaming, add the onion to the skillet. Cook for several minutes while stirring. Add the meat and the marinade and bring to a simmer. Add the whole cayenne pepper.
- Reduce the heat to low, and cover and simmer for 2 hours. Stir occasionally to keep the sauce from sticking. Remove the pepper. Serve with rice.