Richard Kent's Bengal Curry of Lamb |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Adapted from The New York Times Cookbook. Serve with rice.. Ingredients:
2 1/2 lbs lamb shoulder, cubed |
1/4 cup butter, divided |
2/3 cup onion, finely chopped |
3 tablespoons preserved gingerroot, finely chopped |
1/2 teaspoon granulated sugar |
1/8 teaspoon black pepper |
2 teaspoons salt |
2 -3 tablespoons curry powder |
1/4 teaspoon dried mint, crushed |
2 cups milk |
1/2 cup unsweetened coconut milk |
1/2 cup grated coconut |
1/2 cup lime juice |
1/2 cup heavy cream |
Directions:
1. Melt 2 tablespoons butter in a large, heavy pan.
2. Add onions and cook until softened, about 5 minutes.
3. Remove and set aside.
4. Melt remaining butter in same pan.
5. Brown lamb on all sides.
6. Return onion to pan.
7. Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
8. Cover, reduce heat to low, and simmer 1 hour.
9. Stir in coconut and coconut milk.
10. Cover and simmer 5 minutes.
11. Slowly stir in lime juice.
12. Slowly stir in cream (be sure to add this after the lime juice).
13. Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.
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