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Prep 20 mins
Cook 50 mins
From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Fresh curry leaves (or frozen) may be found in Indian, Pakistani or Asian markets. Use fresh, rather than dried, bay leaves if you can find them. Serve with basmati rice; add salt and a couple of thick slices of fresh ginger to the water while steaming the rice for added flavor.
- 1⁄4 cup vegetable oil
- 1 1⁄2 tablespoons coriander seeds
- 1 1⁄2 tablespoons green cardamom pods
- 1 1⁄2 tablespoons fennel seeds
- 1 1⁄2 tablespoons cumin seeds
- 1 1⁄2 tablespoons cloves
- 1 1⁄2 tablespoons ground turmeric
- 2 cinnamon sticks
- 2 bay leaves
- 1 thai bird chili pepper, cut in half
- 10 curry leaves (if frozen, thaw and pat dry first)
- 3 lbs lamb shoulder, cut in 1 1/2-inch cubes
- kosher salt
- fresh ground black pepper
- 2 medium yellow onions, roughly chopped
- 5 garlic cloves, peeled
- 2 tablespoons minced fresh ginger
- 5 large fresh tomatoes, cored and cut in large chunks
- 2 cups water
- 1⁄2 cup unsweetened plain yogurt
- Start heating vegetable oil in a heavy Dutch oven over medium heat.
- Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
- Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
- Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes.
- Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.