This recipe for lamb curry was submitted by our chef friend and customer, Camille. Enjoy this dish using a roast lamb cut, such as shoulder or leg.
- ½ c fine dice red onion
- 1 inch piece ginger, grated fine
- 5 cloves garlic, minced
- ½ tsp turmeric
- 2 tsps coriander powder
- ½ tsp cayenne + 1 tsp paprika mixed into a paste with 1 tablespoon water
- 1 tsp salt (or to taste)
- Spice Blend (or substitute 2 tablespoons garam malasa spice mix)
- 2 cloves
- 2 bay leaves
- 2 black cardamom seeds
- 4 green cardamom seeds
- 1 tsp fennel seeds
- 1 whole, dry red pepper (optional)
- 1 tsp fenugreek leaves
- 1.5 lbs cubed, bone-removed Fresh Roots Farm grassfed lamb (use a roast such as a shoulder or leg)
- ½ cup plain yogurt
- Approx 10 new potatoes, cut in half
Saute onion in 2 tablespoons oil until beginning to brown (7-8 minutes)
Add ginger, garlic, and all spices to the pan, cook 1 minute or until spices are fragrant. You can add either garam masala (easier) or the whole spice blend if you have those ingredients on hand. This option leads to fuller flavours, but if it means you don’t get to cooking this recipe, using garam masala is a fine substitute!
Add the lamb to the pot and cook until golden on all sides.
Add yogurt in 3-4 portions, mixing well after each addition to prevent curdling. Remove from the heat and place ingredients from pan into a slow cooker.
Cook on low for about 4 hours. Add the potatoes at this point; adding them any sooner will result in them falling apart in the stew.
Serve with fresh cilantro leaves and naan or rice. Yum!