This lamb curry is a labour of love. It takes a bit of time, but if you love a good curry, it's worth the time. It has a rich complex flavour that only comes from the layering of good ingredients. Serve with basmati or naan. The recipe originated in The Splendid Table's How to Eat Weekends cookbook as a biryani but I think it's best as a simple, delicious lamb curry.
Lamb Curry
Canola oil
3-4 medium onions, thinly sliced
3-3 1/2 pounds boneless lamb shoulder cut into 1 inch cubes
8 whole cloves
8 green cardamom pods, lightly crushed
4 inch cinnamon stick, broken
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne
1/2 tsp nutmeg
1 1/2 c lowfat (not non-fat) yogurt
2 c tinned tomatoes, with their liquid, crushed
1/2 onion, cut into chunks
6 large garlic cloves
2 1/2 inch piece of fresh ginger, peeled and cut into pieces
1/3 c salted broken cashews
1 fresh serrano chili
In a small bowl, blend together cloves, cardamom, cinnamon, coriander, cumin, pepper, cayenne and nutmeg, and set aside.
Puree onion chunks, garlic, ginger, cashews and serrano chili in food processor until it forms a paste. Coat a small saucepan with canola oil, heat over medium heat, and add ginger-garlic-nut paste. Saute, stirring, for about 18 minutes, making sure it doesn't burn. Adjust heat as required. Set aside for up to 2 days.
Saute the thinly sliced onions in a little canola oil, sprinkled with salt and pepper, over medium-high heat until golden, with lots of crisp edges.
Push the onions to the edge of the pan and spread out the lamb chunks in the centre. Reduce heat to medium. Sear the lamb on all sides, making sure to adjust the heat so the onions don't burn. Stir in the spice blend and cook until aromatic, about 3 minutes.
Add yogurt to the lamb, 1/2 cup at a time, simmering each addition for about 2 minutes. Stir in tomatoes, ginger-garlic-nut paste and enough water to just cover the meat. Simmer slowly for 1 to 1 1/2 hours, until the meat is tender and the sauce is reduced and rich tasting.
