Lamb In Creamy Curry Sauce
Serves 8
Published in: San Francisco Chronicle
4 tablespoons oil
2 teaspoons cumin seeds
1-inch piece ginger -- peeled and finely chopped
4 medium onions -- peeled, quartered and thinly sliced
2 pounds boneless cubed lamb -- defatted (weigh after boning and
defatting)
1 1/2 teaspoons ground turmeric powder
2 teaspoons salt
2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper or Mexican ground chiles
3 teaspoons ground coriander
1 cup plain yogurt
2 teaspoons garam masala (see Note)
1 teaspoons freshly ground black pepper
3/4 cup heavy cream
1/2 cup slivered almonds
Heat oil in a 6-quart saucepan. When hot, add cumin seeds. When the seeds
pop, add ginger. Fry for about 10 seconds. Add onions and saute over
medium-high heat, stirring frequently, until the onions become slightly
brown. Raise heat to high. When the pot becomes very hot, add lamb. Stir
and saute until the lamb is browned and most of the moisture has
evaporated. Add turmeric, salt, paprika, cayenne pepper and ground
coriander. Stir for 2 to 3 minutes. Turn off the heat and add yogurt (the
heat is turned off to prevent yogurt from curdling). Stir to combine.
Turn the heat back on. Bring the mixture to a boil. Add 1/4 to 1/2 cup of
water if there is not enough liquid if mixture seems too thick. Reduce
heat, cover partially and simmer over low heat for 25 to 35 minutes, or
until lamb becomes tender. At this point, there should be a thin film of
oil on the top surface. Add garam masala, black pepper and cream. Stir
and cover, then turn off the heat and leave it on the stove for about 5
minutes. Sprinkle slivered almonds on top before serving.
Note: You may use a purchased, all-purpose garam masala, but it is
preferable to make your own. Toast about 1 tablespoon each of whole
cardamom, cinnamon bark (broken into pieces) and cloves in a toaster
oven or in a dry frying pan over medium heat for 5 minutes or until
aromas are released. Then grind in a spice grinder or in a clean
electric coffee grinder. This will yield slightly more than you need
for this recipe. The remainder may be stored in a tightly sealed
container.
Recipe Notes
Serves 6 to 8
This is Ajanta restaurant's Lamb Korma recipe, rich with masala,
cream and nuts. Pairs with: 2004 Chapoutier Saint-Joseph Deschants
Blanc or 2003 Reininger Walla Walla Valley Syrah.
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