2tbspcoconut oil, raw sesame oil, or vegetable oil
11-inch piece cinnamon or cassia stick
2cloves
4green cardamom pods
2cupscoarsely chopped onions
6green cayenne chilies, slit lengthwise and seeded
1tspminced garlic or garlic mashed to a paste
2tspminced ginger or ginger mashed to a paste
½cupcanned or fresh coconut milk, with 1/2 cup of the thickest milk set aside
1cupwater
¼cupcoriander leaves or minced mint leaves
2limes, cut into wedges
1
Trim the lamb of excess fat, cut into 3/4 inch pieces, and set aside in a large bowl.
2
Combine all the marinade ingredients in a small bowl, adding a little water as necessary to make a paste. Add to the meat and mix well to coat the meat. Set aside to marinate for an hour or so (if it’s more convenient, marinate the meat for up to 12 hours, covered and refrigerated).
3
Heat the oil in a wide heavy pot over medium-high heat. Toss in the cinnamon, cloves, and cardamom and stir-fry until softened, about 8 minutes, adding the chilies after the first few minutes.
4
Lower the heat to medium, add the garlic and ginger, and stir-fry for 2 to 3 minutes, until a little softened. Add the meat and any excess marinade and turn and stir over medium to medium-low heat until all the surfaces have been exposed to the heat, about 6 minutes. The meat may stick a little; just loosen it from the bottom of the pan.
5
Add the 1 cup thinner coconut milk and the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is tender 25 to 30 minutes. Add the thicker coconut milk and bring almost to a boil, then lower the heat and simmer for a few more minutes.
6
Transfer to a serving bowl, sprinkle on the coriander leaves or mint, and serve hot. Put out lime wedges so guests can add a tart note as they eat.
Ingredients
1lbboneless lamb
Marinade
1tbspminced ginger or ginger mashed to a paste
½tspcayenne
1tspcoriander seeds, toasted and ground
½tspturmeric
1tspsalt
Curry
2tbspcoconut oil, raw sesame oil, or vegetable oil
11-inch piece cinnamon or cassia stick
2cloves
4green cardamom pods
2cupscoarsely chopped onions
6green cayenne chilies, slit lengthwise and seeded
1tspminced garlic or garlic mashed to a paste
2tspminced ginger or ginger mashed to a paste
½cupcanned or fresh coconut milk, with 1/2 cup of the thickest milk set aside
1cupwater
¼cupcoriander leaves or minced mint leaves
2limes, cut into wedges
Directions
1
Trim the lamb of excess fat, cut into 3/4 inch pieces, and set aside in a large bowl.
2
Combine all the marinade ingredients in a small bowl, adding a little water as necessary to make a paste. Add to the meat and mix well to coat the meat. Set aside to marinate for an hour or so (if it’s more convenient, marinate the meat for up to 12 hours, covered and refrigerated).
3
Heat the oil in a wide heavy pot over medium-high heat. Toss in the cinnamon, cloves, and cardamom and stir-fry until softened, about 8 minutes, adding the chilies after the first few minutes.
4
Lower the heat to medium, add the garlic and ginger, and stir-fry for 2 to 3 minutes, until a little softened. Add the meat and any excess marinade and turn and stir over medium to medium-low heat until all the surfaces have been exposed to the heat, about 6 minutes. The meat may stick a little; just loosen it from the bottom of the pan.
5
Add the 1 cup thinner coconut milk and the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is tender 25 to 30 minutes. Add the thicker coconut milk and bring almost to a boil, then lower the heat and simmer for a few more minutes.
6
Transfer to a serving bowl, sprinkle on the coriander leaves or mint, and serve hot. Put out lime wedges so guests can add a tart note as they eat.
