Lamb Curry Rawlins Plantation Recipe
Ingredients:
2 Tbsps of coriander seed
1 tsp of fennel seed
8 peppercorns (black)
4 cloves (whole)
2 tsps of turmeric
4 tsps of cumin seed
Seeds taken from 6 pods of cardamom
3 sticks of cinnamon
1/2 nutmeg (whole); chopped coarsely
2 tsps of turmeric
6 red chiles (dried)
1 Tbsp of peeled ginger; grated
3 onions (large); chopped
1/4 c of veggie oil
3-4 c of boiling water
2 pounds boneless shoulder of lambs; trimmed & cut to 1 inch cubes
1/2 c of unsweetened coconut-milk; stirred well
3 bellpeppers in different colors; cut into strips
2 Tbsps juice of lime
6 tomatoes (plum); seeded & chopped
6 leaves of curry
Instructions:
For the Curry-paste: You dry-roast the seeds & spiced in thick skillet placed over mid-heat excluding turmeric. Stir ’til fragrant & coriander-seeds turn darker. Avoid burning them. Let this mixture cool then grind finely into powdered form. Stir the powdered spice, turmeric & water together in bowl, forming paste.
Chili-puree: Wear rubber-gloves then seed & stem chilies then cut them w/ scissors evenly into 1/2 inch pcs. Soak the chilies well in warmed water for about 20 mins then pass through sieve to drain. Puree the onions, ginger & chilies in processor.
Have oil heated in kettle placed over mid-heat ’til heated well. Cook the puree. Stir ’til oil will separate automatically from the puree then the puree will begin to stick into kettle’s bottom part.
Add the curry-paste then cook it over mid-heat, stir constantly for 4 mins. Add the lamb & cook. Stir ’til it loses its pink color. Add enough water to cover then season w/ salt. Let it simmer w/ cover about 1-2 hrs ’til lamb becomes tender.
You peel the chilies then cut them into cubes (3/4-inch). Add them into curry then simmer w/o cover for 15 mins ’til tender. Pour in coconut-milk, juice of lime, bellpeppers & tomatoes. Let it simmer for 5 mins. Add curry-leaves prior to serving.
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