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West indian lamb curry melissa clark makes a rich and spicy jamaican curry using lamb rather than the traditional goat.
Chinese curry leaf chicken. Put the lamb in a bowl with the ginger garlic turmeric cumin coriander cayenne and 5 teaspoon salt and mix well. Heat the ghee or butter and fry the onion with the garlic until golden. Repeat with cumin cooking about 1 minute.
Nyt cooking is a subscription service of the new york times. It is a digital cookbook and cooking guide alike available on all platforms that helps home cooks of every level discover save and organize the worlds best recipes while also helping them become better. Indian lamb curry with basmati rice by mark bittman.
The lamb was milder than the goat not as gamy but still earthy enough to hold its own against the complex and piquant curry sauce. Heat the mustard oil in a large pot until smoke point. The colder weather is creeping in but daydreams of jamaica are.
Pat lamb dry with paper towels and place in a large bowl. Add the coriander meat turmeric and chili powder. Bring to simmer add tomatoes salt and cook over very low heat for 30 minutes.
Combine onion scallion garlic fresh ginger allspice thyme leaves and 2 tablespoons oil in a blender. Marinate the lamb in a large bowl with the marination powder yoghurt and salt and set aside for 2 hours. 2 tablespoons ground cinnamon 2 tablespoons kosher salt 2 teaspoons black pepper 4 pounds.
Marinate at room temperature 30 minutes or up to several hours refrigerated even overnight is fine. Use as much as you need to season the rice which is an ideal side dish for fried fish or chicken for soft shell crabs for paillards of pork for stew. Allow to cool down a little.
Heat again and add the mustard seeds let them pop for a few seconds and then add the curry leaves and onions. In a small bowl combine 1 tablespoon curry powder the salt the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
30 minutes to prep plus 3 hours to cook.
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