Curry and Cuddle

by Deborah English — December 28, 2007

As far as I'm concerned, Indian Lamb Curry is the food of love. The lamb in my curry simply melts in your mouth, and the spices...well...they fill me with love. Really! Hungry for love? Cook this cuddly curry for two, on your next cold, wet home-day Sunday.

Lamb Curry

1 large onion, diced
4 garlic cloves, finely chopped
½ Tbsp whole cumin seeds
2 sticks cinnamon
1 heaped tsp ground ginger
6 whole cloves
½ Tbsp Indian yellow curry powder
Vegetable oil
14oz (400g) lamb, diced
1 to 2 cups cold water
Fresh red chilies, seeded and sliced
1 cup coconut milk
+ fish sauce, tamari or soy sauce, salt, lime juice, fresh coriander - to taste

Fry onions, garlic, and all spices in oil, stirring and adding small amounts of water to prevent burning. I usually do this for about 10 minutes until the onions are fully cooked and the spices fully integrated into the mixture.

Add the meat and stir-fry gently for a further 10 minutes. Cover with cold water and simmer for about 1 ½ hours. Check the water levels during the process so that the mixture does not burn. However, the water should mostly be cooked away.

Add the coconut milk, and simmer gently (so that the coconut milk doesn't curdle) for another 15 minutes. Taste the curry and season with fish sauce, tamari, a little salt and lime juice - to taste.

Serve in bowls over steamed rice. Sprinkle with chopped fresh coriander and red chilies.

Yummy condiments: Red onion, chopped cucumber and tomato, sprinkled with lime juice + chopped banana sprinkled with cinnamon and lime juice, mango chutney, and lemon or lime pickle.