Description
A hearty lamb mutton curry with a generous dose of spice, inspired by the colonial Indian outposts called Dak Bungalows.
Ingredients
Scale
For the Lamb
- 1 pound of lamb cubed and trimmed
- 2 limes
- 1 tablespoon freshly grated garlic
- 3/4 tablespoon freshly ground ginger
- 1 teaspoon salt
For the curry
- 4 tablespoons olive or canola oil
- 2 large onions, diced (about 11/4 cups)
- 1 large stick of cinnamon (2 inches), broken into smaller pieces
- 2 to 3 cloves
- 3 green cardamoms
- 1 black cardamom (optional)
- 2 bay leaves
- 2 teaspoons red cayenne pepper (adjust to taste)
- 1 tablespoon cumin powder
- 3/4 tablespoon coriander powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 medium sized potatoes, quartered
- 3/4 cup water
- 2 hard boiled eggs
- 1/4 cup chopped cilantro
Instructions
- Place the lamb in a mixing bowl, cut and squeeze in the lime juice. Add in the grated ginger and the garlic and salt and set aside for 4 to 6 hours.
- Heat the oil on medium low heat and add in the onions and cook the onions for about 7 minutes stirring occasionally until the onions are a pale toffee color. Add in the cinnamon, cloves, green cardamoms and the black cardamom if using and mix well.
- Add in the lamb and the bay leaves and cook on medium heat for another 6 to 7 minutes, until the lamb is no longer pink.
- Stir in the cayenne, cumin and coriander powder with the salt and sugar and cook the mixture for 3 to 4 minutes. Stir in the potatoes and the water.
- You can either half the eggs and gently mix in, or cut slits along the sides and add them whole.At this point, cover the mixture and simmer for 1 hour until the lamb is very tender.
- Check for seasonings and stir in the cilantro and serve with rice or chapatis.
- Category: Main
- Cuisine: Indian