Virgin to Veteran by Sam Stern

Author:Sam Stern [Stern, Sam]
Language: eng
Format: epub
ISBN: 9780762794102
Publisher: Lyons Press
Published: 0101-01-01T00:00:00+00:00

AROMATICLAMB MADRAS WITH NAAN AND SIDES

FEEDS 4

Nothing like a takeout: here’s a gorgeously soft, aromatic lamb curry. Fresh spices tenderize the meat and give it a subtle range of flavorings. Try this mix out on beef and chicken too.

INGREDIENTS

1½ pounds lamb leg/shoulder

2–3 green chiles

2 large onions, peeled

4–5 tablespoons vegetable/sunflower/peanut oil

4 cloves

6 cardamom pods

salt and pepper

4 fat garlic cloves, peeled and crushed

a thumb-sized piece of fresh ginger, peeled and grated

1 teaspoon red chili powder

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon turmeric

scant ¼ cup water

½ × 14-ounce can of chopped tomatoes

1–2 tablespoons tomato paste

2 teaspoons tamarind paste

½ × 14-ounce can of coconut milk

a handful of fresh cilantro leaves, chopped

PREP If in one piece, cut the lamb (across the grain) into 1½-inch cubes. Organize your spices so you can throw them into the pan as soon as you need. Mince the chiles. You can seed or leave them in for extra heat. Finely dice the onions.

Put a large heavy-bottom skillet/casserole dish onto heat. Add the oil. Toss in the cloves and cardamom and cook for a minute, so the spices release their fragrance.

Add the onions and a bit of salt. Cook over medium/high heat, stirring, for 10 minutes or so. Let them brown up to create a rich curry base (without burning). When good and colored, add the garlic, ginger, and chiles. Cook and stir. Add the chili powder, cumin, ground coriander, and turmeric. Cook and stir for 2 minutes.

Add the lamb. Stir and mix well to coat. Add the water, tomatoes, paste, and tamarind paste. The mix will look quite dry but it will loosen up as the meat releases its juices.

COOK Cover the pan and simmer on very low heat. Bang it into the oven at 350°F if the heat on your stove is too fierce. Check to see it’s not too dry and stir every so often.

After 45 minutes, add the coconut milk and a bit of fresh cilantro. Stir well. Return to simmer for another 45 minutes, or for as long as your cut of lamb needs. Taste the sauce and adjust the seasoning.

PLATE Serve this up in a good-looking dish topped with lots of fresh cilantro. You’ll want a bowl of raita to sooth the chili effect. Eat with naan bread or wraps, spinach dhal, and bombay crush potatoes.

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