Lamb Curry

Indulge your taste buds with the exotic flavors of Lamb Curry, a classic dish that showcases the rich and aromatic spices of Indian cuisine. This recipe elevates tender lamb pieces to a whole new level of deliciousness, combining them with a medley of spices and creating a sumptuous curry that will leave you craving for more. With the option to customize the heat level and the addition of coconut milk for a creamy twist, this Lamb Curry is the perfect choice for a comforting and satisfying meal.

MAKES: 4 to 6 servings

TIME: About 11/2 hours, largely unattended

INGREDIENTS:

• 2 tablespoons peanut or other neutral oil, like grapeseed or corn
• 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch cubes, or 3 to 4 pounds bone-in lamb shoulder or neck, cut into chunks
• Salt and freshly ground black pepper
• 2 cups thinly sliced onion, plus 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon minced or grated fresh ginger or 1 teaspoon ground ginger
• 2 tablespoons curry powder or garam masala
• 1/2 teaspoon cayenne (optional)
• 1 1/2 cups chicken, beef, or vegetable stock, stock made from lamb bones, or water, plus more as needed
• 1/2 cup yogurt
• Minced fresh cilantro leaves for garnish

INSTRUCTIONS:

1. Put the oil in a large, deep skillet with a lid or a Dutch oven over medium-high heat. When hot, add the lamb chunks a few at a time and brown them on all sides, removing them as they brown and sprinkling with salt and pepper as they cook. (You can also do the initial browning in the oven: Heat to 500°F and roast the lamb chunks—you may omit the oil—turning once or twice, until brown all over; time will be about the same, 20 minutes.) Drain off all but 2 tablespoons of the fat.
2. Cook the sliced onion over medium heat, stirring occasionally, until golden brown, 10 to 15 minutes.
3. Add the chopped onion, garlic, ginger, spice mixture, and the cayenne if you’re using it. Stir and cook over medium heat for 3 or 4 minutes, until the chopped onion softens.
4. Return the lamb to the pot along with the stock. Bring to a boil, cover, turn the heat to low, and bubble gently until the lamb is tender, at least 1 hour. Remove the cover and, if the mixture is too soupy, turn the heat to high and reduce it a bit. (If it’s too dry, which is unlikely, add 1/2 to 1 cup more liquid and cook for 10 minutes before proceeding.)
5. Taste and adjust the seasoning. (At this point, you may refrigerate the curry for a day or two before reheating and proceeding.) Stir in the yogurt, remove from the heat, and serve, garnished with the cilantro.

VARIATION:

• Lamb Curry with Coconut Milk: In Step 1, pour off all the fat after the lamb is browned and cook the sliced onion in 3 tablespoons of butter. In Step 2, add 1 teaspoon ground turmeric (or several saffron threads, crushed between your fingers) along with the other spices. In Step 3, substitute coconut milk for some or all of the stock; use more coconut milk in place of the yogurt.

Whether you choose to prepare the classic Lamb Curry or opt for the luscious Coconut Milk variation, this recipe promises to be a delightful journey into the vibrant world of Indian flavors. With the warm aroma filling your kitchen, each spoonful of this Lamb Curry will transport you to a culinary adventure you won’t soon forget. Enjoy the richness and complexity of this dish with loved ones, and savor the unforgettable taste of Lamb Curry!