January 20, 2016

Kashmir Lamb Curry


I have an out-of-control spice collection. When I was re-organizing my cupboards, I found I had FOUR jars of cumin, two of them unopened. THREE jars of ground ginger. And TWO jars of dill weed. I'm not saying an intervention is needed --- but I think I have a problem. Looking at my jars of cardamom and coriander, I tried to remember the last time I used them in a recipe - were they one-hit wonders, maybe?

Well, if you're like me, then you will love this recipe which will utilize a ton of your lesser-used spices. Despite the lengthy ingredient list, it's so easy to pull off, with a big taste payoff.  

KASHMIR LAMB CURRY

3 lbs. of boneless lamb cut in one inch cubes
1 small onion, chopped
2 cloves of garlic
1 teaspoon of coriander seeds
1 teaspoon of salt 
2 teaspoons of cumin seed
1/2 teaspoon of black pepper
1 teaspoon of ground ginger
1 teaspoon ground cloves
1 teaspoon cardamom
1/2 teaspoon of ground cinnamon
2 teaspoons curry powder
1/4 cup lemon juice
1 can of (14.4 oz) coconut cream (or coconut milk for a less dense consistency)

1. In a blender, mix onion, garlic, coriander, salt, cumin, pepper, ginger, cloves, cardamom, cinnamon, coconut cream and lemon juice until smooth.
2. Place lamb chunks in large gallon freezer bag and add the marinade.
4. Place in a bowl and let stand overnight in refrigerator.
5. Next morning, put lamb and marinade in the slow cooker and cook on low for 10 hours.

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