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Chapter:Meat Recipes: Lamb & Goat
Section:Stove Top: Curries
Recipe:Hot Lamb Curry
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Hot Lamb Curry
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8 dried red chillis
4 tbsp fat (ghee, coconut oil or lard)
1 finely chopped onion
6 cloves garlic chopped
2 inch piece ginger root finely chopped
1 tsp cumin seeds freshly ground
1 tsp coriander seeds freshly ground
1 tsp fenugreek seeds freshly ground
1 tsp garam masala				
14 oz can tomatoes
2 tbsp tomato paste				
1.5 lb boneless lamb cut into 2 inch cubes

Chop 4 chillis. Leave the other 4 whole. Heat half the fat in pan, add
garlic ginger and onion. Stir over medium heat until golden. Stir in
spices. Cook over medium heat 10 minutes. Stir in tomatoes, paste and
chillis. Bring to a gentle boil. Cook over low heat 10 minutes. Meanwhile
heat remaining fat in ovenproof pan and cook meat until evenly sealed.
Transfer sauce to meat pan, cover and cook in a 350F oven for 1 1/2
hours until tender.

From Amanda <ahl5@PANTHEON.YALE.EDU>
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