Mmmm - Lamb Curries 

• 1/3 cup Dried onion
• 1/4 cup Warm water
• 3 tb Vegetable oil
• 2 tb Ground coriander
• 1 1/2 ts Ground cumin
• 1 tb Ground cardamom
• 1 ts Ground ginger
• 1 ts Turmeric
• 1/2 ts Garlic powder
• 1/4 ts Pepper
• 1/8 ts Ground red pepper
• 2 lb 1" cubes lamb stew meat
• 2 cup Beef stock
• Salt
• 1/4 cup Plain yogurt
• 1 ts Fresh lemon juice
• Freshly cooked rice

Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes.

Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt.

Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice.

• 1/2 cup Salad oil
• 3 tb Lemon juice
• 2 tb Sugar
• 2 ts Curry powder
• 1 ts Salt
• 1 ts Instant minced onion
• 1 ts Seasoned salt
• 1 ts Garlic powder
• 1/2 ts Black pepper
• 8 Lamb chops, cut 1 inch thick

Combine all ingredients except lamb chops in saucepan. Bring to a boil, then simmer 10 minutes. Arrange chops on grill 5 to 6 inches from hot coals. Sear on both sides. Continue cooking, basing frequently with the curry sauce, 30 minutes or until chops are browned and done.

CURRY PASTE

• 2 tb Coriander seeds
• 4 ts Cumin seeds
• 1 ts Fennel seeds
• Seeds from 6 cardamon pods
• 8 Black peppercorns
• 1 3" cinnamon stick
• 4 Whole cloves
• 1/2 Whole nutmeg
• Coarsely chopped
• 2 ts Turmeric
• 3 tb Water

CHILI PUREE

• 6 Dried red chilies (each 2"x1/4"x1/2")
• 3 lg Onion(s), chopped
• 1 tb Ginger
• Peeled and grated

LAMB CURRY

• 1/4 cup Vegetable oil
• 2 lb Lamb shoulder; Trimmed, boneless; Cut into 1-inch cubes
• 3 cup (to 4 cups) water
• 4 md Boiling potatoes
• 1/2 cup Canned unsweetened Coconut milk, well-stirred
• 2 tb Lime juice
• 6 Plum tomatoes, Seeded and chopped
• 3 Bell peppers, In assorted colors, Cut in thin strips
• 6 Curry leaves (opt)

Make Curry Paste: In a small heavy skillet dry-roast seeds and all spices except turmeric together over moderate heat, stirring, until fragrant and coriander seeds are several shades darker, being careful not to burn them. Cool mixture and grind to a powder. In a bowl stir together spice powder, turmeric, and water to form a paste.

Make Chili Puree: Wearing rubber gloves, stem and seed chilies and cut with scissors into 1/2-inch pieces. In a small bowl soak chilies in warm water to cover for 20 min and drain in a sieve. Puree chilies, onions, and ginger in a food processor.

In a heavy kettle (at least 5-quarts) heat oil over moderate heat until hot but not smoking and cook puree, stirring, until oil begins to separate from puree and puree begins sticking to bottom of kettle. Add curry paste and cook over moderately low heat, stirring constantly, 4 min.

Add lamb and cook, stirring, until outside is not longer pink. Add water to just cover lamb and salt to taste and simmer, covered, 1-1 1/2 hours, or until lamb is tender.

Peel potatoes and cut into 3/4-inch cubes. Add potatoes to curry, making sure they are covered with liquid, and simmer, uncovered, until tender, about 15 min. Stir in coconut milk, lime juice, tomatoes, and bell peppers and simmer 5 min. Just before serving add curry leaves.

Gourmet Magazine January 1996

• 8 lamb chops, preferably from the rack, about 2 lbs
• Salt and freshly ground pepper to taste
• 1 tablespoon curry powder
• 1 tablespoon peanut oil
• 1 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/3 cup dry white wine
• 1/2 cup fresh or canned chicken broth
• 1 teaspoon tomato paste
• 1 tablespoon finely chopped parsley

Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly.

Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook until browned on one side, about 2 minutes. Turn and brown on second side, about 2 minutes. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes.

Turn the chops flat side down and cook, turning them occasionally. The total cooking time should be about 15 minutes. Transfer the chops to a dish and pour off all the fat from the skillet.

Add 1 tablespoon of the butter to the skillet and heat. Add the shallots and cook, stirring, about 15 seconds. Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops.

Serve sprinkled with parsley.

San Francisco Chronicle, 12/2/87; Posted by Stephen Ceideberg; September 28 1992.