Indian Lamb Curry

This is the 3rd meal I made from the leg of lamb I have, so if you like lamb, I would say buying a whole leg of lamb is a good investment!

Any kind of stew, especially Indian curry, it always taste better the next day. So I would always try to make my curry the night before, let it cool down and put it in the fridge. You can skim off the fat on top the next day, healthier that way too.

To make it, thinly sliced 1 small onion, and 3-4 cloves of garlic, and about 4-5 slices of ginger. Add enough oil to coat the pot (I like to use my dutch oven), over medium heat add onion, garlic, and ginger in and cook until it soften. Add the cubed lamb in (I have about 1.5-2 lbs of lamb), once it starts browning, you can add the diced tomato in (you can use canned tomatoes, or if you have fresh tomatoes you can use fresh tomatoes too, I have fresh roma tomatoes on hand so I diced up 2 of them). Cook for about 3 minutes or when the tomato juice starts to evaporate a bit, add the spices in. Here's the spice combination I like to use for my lamb curry:

• 2 teaspoons ground coriander

• 2 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon red chili powder

• 1.5 teaspoons garam masala

• 1/2 teaspoon of black and white pepper

• salt (1-2 teaspoon depending on how salty you like your food)

People's taste buds are different, so if you like a particular spice you can always add more of it. Always taste your food, flavor is very personal so the amount I provided above is just for reference. :)

Once you add the spice in, cook everything in the pot for another 2-3 minutes. I like to "cook" the spices a little bit to release the fragrance before I add any liquid in. Once you can smell the cumin...etc now it's time to add the liquid. I would add chicken stock to just a bit under the lamb, you don't want the sauce to be too watery so don't add to much liquid. Boil then turn the stove down to simmer for about 15 minutes, and then stir the lamb and simmer for another 15 minutes. Now you can taste again to adjust the seasoning and then it's basically done. Cover the pot and put it in the fridge once it cools down, lamb will continue to cook in the dutch oven after you turn the stove off so it's really not necessary to simmer for a long period of time.

The next day, take it out of the fridge, get rid of the layer of solid fat on top, boil it, add on top of rice and sprinkle some cilantro over. Enjoy!