Indian-Style Lamb Curry
It is rare to see dishes in India called curries. The British settlers in India adopted the Tamil word “kari,” which means “sauce for rice” to refer to any dish with a sauce that was served over rice.
INGREDIENTS | SERVES 4-6
1 small yellow onion, peeled and halved
1 small garlic clove
½ cup Greek-style yogurt
2 teaspoons lemon juice
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon cumin
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon black pepper
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon olive oil
1½ teaspoons cornstarch
1 pound boneless lamb, cut into 1" cubes
1 tablespoon butter
1 tablespoon vegetable oil
1 cayenne pepper
Purée half the onion, the garlic, yogurt, and lemon juice in a blender.
Place a dry skillet over medium heat. Once it's heated, add the dry spices to the skillet and shake every few seconds. Cook for 2 minutes. Pour the spices into the blender with the olive oil and cornstarch and blend.
Pour the yogurt mixture over the lamb cubes in a sealable container. Toss so the meat is coated. Leave the meat at room temperature for 2 hours, or marinate overnight in the refrigerator.
Place a skillet over medium heat and once it's heated, add the butter and vegetable oil. Mince the other half of the onion. Once the butter stops foaming, add the onion to the skillet. Cook for several minutes while stirring. Add the meat and the marinade and bring to a simmer. Add the whole cayenne pepper.
Reduce the heat to low, and cover and simmer for 2 hours. Stir occasionally to keep the sauce from sticking. After 1 hour, taste the sauce. As soon as it seems hot enough, remove the pepper. Taste and season if needed.
