Buttermilk Lamb Curry Food

SWEET CURRY MARINADE WITH BUTTERMILK

Steps:

• Combine buttermilk, lemon juice, garlic, brown sugar, curry powder, red pepper flakes, coriander, chili powder, salt and pepper in a gallon size resealable plastic bag or large nonreactive bowl in which meat can marinate.
• Add whatever meat you're using and marinate for 2 hours unrefrigerated, and up to 24 hours in the refrigerator.

LAMB CURRY WITH FRAGRANT RICE AND RAITA

Steps:

• prep time does not include fridge time.
• Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
• Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight).
• Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed.
• Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy.
• While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes.
• Raita:.
• In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
• To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.

LAMB CURRY

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.