Vijs Lamb Curry Food

MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY

Steps:

• Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.
• In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.
• Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.

VIJ'S LAMB CURRY

Steps:

• Oven Method Step 1: Move your oven rack to the middle position and preheat the oven to 375°F. Step 2: Place all ingredients in a large casserole dish and mix until well combined. Step 3: Cover with a lid or aluminum foil, place in the oven and bake for 1 hour. Step 4: Using a sharp knife, poke a piece of lamb to make sure it is tender. If it is still slightly tough in the centre, bake for another 15-30 minutes, or until cooked. Turn off the heat and allow lamb to rest in the oven, covered, until serving time. Stove Top Method Step 1: Heat oil in a large, heavy-bottomed pan on high for 1 minute. Step 2: Add onion and sauté for 5-6 minutes, or until golden. Step 3: Add asafoetida and stir for 1 minute. Step 4: Stir in garlic and sauté until golden, 1-2 minutes. Step 5: Reduce the heat to medium and stir in tomatoes. Add turmeric, mustard seeds, cayenne, paprika, cumin, cardamom and salt, stir and cook for 5 minutes, or until oil glistens on the tomatoes. Step 6: Stir in lamb, mixing until well combined. Pour in water and mix well. Increase the heat to high and bring to a boil, then reduce the heat to medium-low, cover and cook for 50 minutes. Step 7: Place buttermilk (or yogurt or cream) in a medium bowl. To prevent curdling, whisk about 1 cup of the hot curry into the buttermilk (or yogurt or cream), then pour the mixture into the pot of curry. Cover and continue cooking for 15 minutes. Step 8: Using a sharp knife, poke a piece of lamb to make sure it is tender. If it is still slightly tough in the centre, continue cooking for another 15 minutes, or until tender. (It shouldn't take longer than 1-1/2 hours to cook the lamb.) Turn off the heat and allow lamb to rest on the stove, covered, until serving time. Serve with rice, naan bread, lentil curry, or even over boiled, salted potatoes.

VIJ'S STEWED CINNAMON SCENTED GOAT OR LAMB CURRY- ADAPTED

Steps:

• Melt ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot.
• Add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. Stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). Bring to a boil, then remove from the heat.
• In another large, heavy frying pan, add 1/8 cup oil. On medium to high heat, sauté lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. Remove from the heat and transfer meat to the stew.
• Return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. Add more water, 1/2 cup at a time, if the stew becomes dry while cooking. This should be a moist, thick curry.
• To Serve: Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl.
• Pairing: Zinfandel.