LAMB: This is an easy recipe to follow in producing a delicious lamb curry at home.

COCONUT AND ALMOND LAMB CURRY:




3 ½ -4 lb. boneless leg or shoulder lamb

coconut-almond paste:

3 cloves garlic
1 tsp. grated ginger
1/3 cup blanched almonds
2 tbsp. shredded coconut, toasted
3 fresh red chillies, chopped

spice mix:

1 tsp. each ground cumin, ground cardamom, & black mustard seeds
½ tsp. ground fennel seeds
4 whole cloves or ¼ tsp. ground clove
2 tbsp. freshly chopped coriander

1 large onion, finely chopped

1 cup beef stock

½ cup cream of coconut

1 tsp. garam marsala

2 tomatoes, peeled and chopped

salt and pepper

2 tbsp. ghee or oil



Place coconut-almond paste ingredients in a blender or food processor and blend into a smooth paste.

In a large heavy saucepan, heat ghee or oil over med-low heat until hot and cook onion and almond paste for 2-3 minutes, stirring occasionally. Add spice mix and cook a few minutes longer. Stir in tomatoes, mashing well to form a pulpy mixture. Cut lamb into serving size and add into mixture in pan. Raise heat to medium high and brown lamb, coating meat well in the spice mixture. When meat is lightly browned, add stock and bring to the boil. Add salt and pepper to taste. Cover pan, reduce heat and simmer mixture for 1 to 1 ½ hours, or until lamb is tender and liquid is thickened and reduced. Stir occasionally to prevent meat from sticking to pan.

Alternately, cook lamb in an ovenproof casserole in preheated 350 degrees F oven for the same amount of time. Cooking in oven provides even heat and even cooking while reducing risk of meat at the bottom of pan being scorched.

When meat is cooked, add in cream of coconut and the garam marsala. Cook over reduced heat, stirring continuously, for 5 minutes more to heat through before serving.