Monday, January 24, 2011

Lamb Curry and Royal Rice

OK, already I didn't post last night - but here it is. I made a lamb curry and a quick royal rice to go with. The lamb curry used a simple yogurt marinade for the lamb, and the rice included rasins and cashews sauted in ghee - which my daughter loves!

For the curry I used part of a boneless leg of lamb, cut into 1" cubes.

Lamb and Spinach Curry

  • 1 lb lamb, cut into cubes
  • 1 cup plain yogurt
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • salt and pepper
  • lemon juice from a lemon if you have it
  • 1 cut up onion
  • 1 clove garlic, chopped
  • 1 can diced tomatoes
  • 2 Tbs tomato paste
  • 1 lb peeled cubed potato
  • 2 tsp yellow curry powder
  • 1 lb spinach
  • 2 Tbs oil or ghee
combine yogurt with spices, add lamb and let marinate for 2-8 hours
heat oil or ghee in cast iron skillet, saute onion and garlic
add lamb with marinade, tomatoes and tomato paste and potatoes, curry powder - bring to a boil, lower
heat to a simmer and cook for about 1 hour. Add spinach.
Serve hot with

Royal Rice

1 cup basmati rice
1.5 cups water
1 cinnamon stick
6 whole cloves

add rice to water with cinnamon and cloves, bring to a boil lower heat and cover tightly
let simmer for 25 mins.
Steep saffron in 2 Tbs boiling water for 10 mins while rice is cooking, add 1 tsp sugar and 1 tsp cardamon
saute 1/4 cup chopped cashews and 1/4 cup raisins in 1 Tbs hot ghee or oil
Add saffron water and nuts and raisins to rice, fluff and serve

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