Rajasthan Lamb Curry

Source

Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com

Author Notes

Bob spent a year in Pilani, Rajasthan, India and this curry brings back those olfactory memories. Simply marvelous!

Servings

Servings: 4

Ingredients

6

Lamb chops, center cut with bone

1½

T

Cumin seeds

1

T

Coriander seeds

1

T

Fennel seeds

1

lg

Jalapeno Chili pepper, ribs and seeds removed, diced

2

med

Onions, sliced thin

1

t

Salt

8

lg

Garlic cloves, diced

1

med

Tomato diced

Handful coriander leaves roughly chopped for garnish

1

Dry roast the cumin seeds, coriander seeds and fennel seeds in a frying pan until aromatic and just starting to change colour. Remove from the heat and grind using a spice grinder or pestle & mortar into a fine powder. Set aside.

2

In a large pan, add the chops in one layer if possible. Cover them with water by about ¼ inch, gently bring this to the boil and cook for 10 minutes.

3

Reduce the heat, add the spices and garlic and stir well. Let this gently simmer again for 30 minutes. Now add the onions and and the jalapeno pepper and stir in well. Let it simmer again for 25 minutes until the lamb is tender and the sauce has reduced considerably.

4

Transfer to a serving platter, sprinkle with fresh coriander and tomatoes. Serve with naan breads, rice, Indian pickles and raita.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 1 hour and 5 minutes

Total Time: 1 hour and 35 minutes