Ultimate Lamb Curry - Indian Stlye

Servings : 8 to 12.

Preparation Time : 20 Minutes

Total Time : 1 1/4 Hour

Ingredients:
Lamb Shoulder - 3 Lbs (Cut into 1 1/2 inch cubes)
Yellow Onions - 2(Medium - roughly chopped)
Tomatoes - 5 (Large - cored and cut in large chunks)
Garlic Cloves - 5 (Peeled)
Minced Ginger - 2 tbsp.
Coriander Seeds - 1 1/2 tbsp.
Green Cardamom Pods - 1 1/2 tbsp.
Fennel Seeds - 1 1/2 tbsp.
Cumin Seeds - 1 1/2 tbsp.
Cloves - 1 1/2 tbsp.
Ground Turmeric - 1 1/2 tbsp.
Cinnamon Sticks - 2
Bay Leaves - 2
Thai Bird Chilli Pepper - 1 (Cut into 1/2)
Curry Leaves - 10
Water - 2 Cups
Plain Yoghurt - 1/2 Cup
Corainder Leaves - Few (To Garnish)
Spring Onions - Few (To Garnish)
Salt - as per taste
Vegetable Oil - 1/4 Cup

Method:

Start heating vegetable oil in a heavy dutch oven over medium heat.

Meanwhile,in a spice mill,combine the coriander seeds,cardamom,fennel seed,
cumin seed and cloves.Grind until powdery.

Add turmeric and process until evenly blended.Pour spice mixture into the hot oil
and saute for 2-3 minutes until very fragrant.Add bay leaves,Thai bird chili and curry
leaves.

Sprinkle lamb with salt and pepper powder.Add the seasoned lamb to the pot and
stir it well.

Cook until brown,approximately 5 to 7 minutes.

Combine onion,garlic and ginger in the food processor.Process into puree,
then add the puree to the  pot.Cook until they start to give up moisture,
about 8 minutes.

Add tomatoes and water.Cover and simmer for 40 minutes.

Skim the  fat from the surface and discard it.

Stir in the yogurt and simmer for another 5 minutes.Serve it over basmati rice
with raita alongside.

Garnish with chopped cilantro/coriander leaves and scallions (spring onions).


Source : Chef Tyler Florence - Food Network Channel.


Note : Thai Bird Chilli Pepper is available in Walmart.

            You can substitute Thai Bird Chilli Pepper with regular
            Indian Green Chillies.

            When you visit the meat shop,ask the butcher for lamb
            shoulder.Also specify/mention to the butcher that the lamb
            shoulder should be cut into 1 1/2 inch cubes to save time
            and energy.