January 15, 2008

Delhi Belly

I was fortunate enough to travel to the Indian subcontinent a few years ago but at the time I traveled there, I wasn’t a big fan of the food. However, now that I’m back, I can’t seem to get enough Indian food. Go figure, right? Since I won’t be traveling to India anytime soon, I attempted a classic Lamb Curry on my own.

This was a great meal to make on a Sunday afternoon after a long, cold winter weekend. Even though this is a low-fat meal, it has just enough spice and complex flavors that leave you with a satsified feeling. This Lamb Curry is a great meal for many reasons including the fact that it doesn’t require much attention past the initial set-up. It’s also nice for the Husband (my Assistant Cook and Chief Bottle Washer) because it is a one-dish meal.

2 pound lamb- chopped into 1 inch cubes
1 Tablespoon olive oil
2 medium onions, diced
3 cloves garlic, diced
1 Tablespoon grated ginger
2 teaspoons salt
1 teaspoon turmeric
3 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon caynene pepper
¾ of a 28oz can of peeled plum tomatoes, cut into chuncks (just use kitchen scissors while they’re in the can)
¼ cup plain, low fat yogurt

Heat oil on medium-high until very hot. Then, add the onions and stir gently until they’re soft and translucent. Then add in the garlic and ginger and keep stirring gently. Next, add the spices and keep stirring (the mixture should be somewhat dry). Stir for a few minutes until your house smells like [Insert Your Name Here]’s House of Curry. Next, add the chunks of lamb and stir gently for about 5 minutes or until the meat has fully browned. Add the tomatos and the plain yogurt. Adjust the heat to high to bring it to a boil.

Once boiling, cover the pot and turn down the heat to to the lowest setting. Leave for 30 minutes, then come back and stir once. Leave for another 30 minutes and then come back and stir once more. Repeat one more time (about 1 ½ hours totoal should have passed). Now you’re done!

Add additional salt or cayenne to suit your tastes and then garnish with a generous handful of fresh cilantro. Served with naan or basmati rice (or be a piggie like me and serve with both).


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