Spicy Lamb Curry

I have never had lamb until I came to US. Once while dining out at a popular Indian restaurant in Chicago I tried this for the first time and liked it so much that it has now become a frequent dish at our dinner table. Curry made with bones tastes much better than that made with boneless pieces. This has become one of my weekend specials because of the very reason that it requires about 1.5-2 hrs preparation time. But its worth all the effort. Rather than having this curry with Chapati we usually have it with Appam or rice stir fried with eggs and spring onions. Believe me..its a superb combination. It goes well with white rice too.

Ingredients:

• 2 pounds lamb pieces with bones
• 1 onion chopped
  
• 2 tomatoes
  
• 2 garlic cloves minced
  
• 2 tablespoons minced ginger
  
• • 1 tsp chilly powder(adjust according to your taste buds)
    
  • 1/2 teaspoon turmeric powder
    
  • 1 tsp coriander powder
    
  • 1/2 teaspoon pepper powder(adjust according to your taste buds)
    
  • 1 teaspoons meat masala/garam masala
    
  • 3 one inch cinnamon stick
    
• 4 cloves
• 3 cardamom pods
• 2 bay leaves
• Salt to taste
• 2 tbsp coconut oil
• Handful of chopped cilantro
• Red food colour(optional)

For marination:

Chilly Powder - 1 tsp

Turmerc Powder - 3/4 tsp

Garam masala - 1 heaped tsp

Salt

Method:

1. Marinate lamb pieces with chilly powder, turmeric powder, garam masala and salt. Leave it aside for about 30 min.
2. Heat about 1 tbsp of coconut oil in a large non stick cooking pan over high heat. Add the lamb pieces and saute them for about 2-3 min till the outer skin has sealed or until the pieces have attained a light brown colour. Remove the lamb pieces and keep aside.
3. Heat the remaining oil in the same pan over medium to high heat. Add bay leaves and saute them for about 30 sec.
4. Add chopped onions and saute them for about 2 min. Then add cinnamon, crushed cloves and crushed cardamom. Saute well till onion turns brown.
5. Add garlic, ginger, chilly powder, turmeric powder, coriander powder, meat masala, pepper powder and salt. Saute for a few min till the raw smell of the masalas go.
6. Add water and bring to a boil.
7. Add tomatoes and lamb pieces. Reduce the heat and simmer for about 75-90 min or until the lamb pieces are cooked well and has become tender.
8. A few minutes before removing the curry from heat add food colour and stir well.
9. Garnish with chopped cilantro.
10. Enjoy with rice/appam.

Pooja.

Other Non Vegetarian Dishes: