Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------CURRY PASTE-----------------------------
2 tb Coriander seeds
4 ts Cumin seeds
1 ts Fennel seeds
Seeds from 6 cardamon pods
8 Black peppercorns
1 3" cinnamon stick
4 Whole cloves
1/2 Whole nutmeg
Coarsely chopped
2 ts Turmeric
3 tb Water

------------------------CHILI PUREE-----------------------------
6 Dried red chilies
(each 2"x1/4"x1/2")
3 lg Onion(s), chopped
1 tb Ginger
Peeled and grated

-------------------------LAMB CURRY------------------------------
1/4 c Vegetable oil
2 lb Lamb shoulder
Trimmed, boneless
Cut into 1-inch cubes
3 c (to 4 cups) water
4 md Boiling potatoes
1/2 c Canned unsweetened
Coconut milk, well-stirred
2 tb Lime juice
6 Plum tomatoes
Seeded and chopped
3 Bell peppers,
In assorted colors
Cut in thin strips
6 Curry leaves (opt)

Make Curry Paste: In a small heavy skillet dry-roast seeds and all
spices except turmeric together over moderate heat, stirring, until
fragrant and coriander seeds are several shades darker, being careful
not to burn them. Cool mixture and grind to a powder. In a bowl stir
together spice powder, turmeric, and water to form a paste.

Make Chili Puree: Wearing rubber gloves, stem and seed chilies and
cut with scissors into 1/2-inch pieces. In a small bowl soak chilies
in warm water to cover for 20 min and drain in a sieve. Puree
chilies, onions, and ginger in a food processor.

In a heavy kettle (at least 5-quarts) heat oil over moderate heat
until hot but not smoking and cook puree, stirring, until oil begins
to separate from puree and puree begins sticking to bottom of kettle.
Add curry paste and cook over moderately low heat, stirring
constantly, 4 min. Add lamb and cook, stirring, until outside is not
longer pink. Add water to just cover lamb and salt to taste and
simmer, covered, 1-1 1/2 hours, or until lamb is tender. Peel
potatoes and cut into 3/4-inch cubes. Add potatoes to curry, making
sure they are covered with liquid, and simmer, uncovered, until
tender, about 15 min. Stir in coconut milk, lime juice, tomatoes, and
bell peppers and simmer 5 min. Just before serving add curry leaves.

Gourmet Magazine January 1996

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