LAMB CURRY WITH PEAS ACTIVE: 50 min l TOTAL: 1½ hr l SERVES: 4 to 6
2 pounds lamb stew meat
Kosher salt and freshly ground pepper
¼ cup vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon Kashmiri chili powder
or hot paprika
½ teaspoon ground turmeric
3 small plum tomatoes, diced
1 pound Yukon Gold potatoes,
peeled and cut into 1½-inch chunks
Make sure
you get a good
sear on the meat
before you build
the curry. Browning
improves flavor
and texture.
68 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021
weekend
cooking
- Season the lamb with salt and pepper.
Heat 2 tablespoons vegetable oil in a large
dutch oven over high heat. Add the lamb in
a single layer and brown, turning once,
3 to 4 minutes per side. Remove to a plate.
2.Reduce the heat to medium high and add
the remaining 2 tablespoons vegetable oil
to the pot along with the cardamom pods,
cinnamon stick and clove. Cook, stirring,
until the whole spices are toasted, about
20 seconds.
- Add the onions, season with ½ teaspoon
salt and cook, stirring occasionally, until
soft and browned, 8 to 10 minutes. Add
the ginger and garlic and cook, stirring,
until golden, about 2 minutes. Add the
coriander, cumin, chili powder and turmeric;
cook, stirring and scraping the pan, until
the ground spices are toasted, about
30 seconds.
4.Add the tomatoes to the pot and
cook, stirring, until they break down,
4 to 5 minutes. Add the lamb and any juices
from the plate. Stir in 1¾ cups water and
bring to a boil. Reduce the heat to medium
low, cover and simmer until the lamb is
almost cooked through and the sauce has
thickened slightly, 1 hour 15 minutes.
5.Tuck the potatoes among the lamb
pieces, submerging them in the liquid;
season with ½ teaspoon salt. Cover and
simmer until the potatoes are cooked
through, 18 to 20 minutes. Uncover and
simmer, turning the potatoes occasionally,
until the curry is thickened, 8 to 10 minutes.
Stir in the peas and heat through.
6.Remove the curry from the heat and stir
in the yogurt. Thin with water, if necessary;
season with salt. Serve with rice and top
with mint.