East Indian Lamb Curry

Soooo... If you are ever in the position where you have leftover lamb that you don't know what to do with, then this recipe is for you. Seriously, this recipe is for you. It is delicious, restaurant quality food. Wait, why do we say restaurant quality, when everyone know that home cooked meals are far superior than restaurants?  Hmm.
Anyway, I am going to try this recipe with chicken next to see if it will do well. Or maybe pork.  It was sort of complicated. My mom's recipes usually are. By the way, I DID NOT cook this. My mom did!  People think that I am always coming out with amazing food. Well... I am. But at least half of what I post is my mom's creations. I always try to give her credit though.

Notice there is no actual curry powder in this recipe. That is because curry is made of all these other spices. My mom ended up creating her own curry. If you love Indian food, you will probably love this. It was so rich in flavor.  And not linear flavor, but there was a depth to the flavorings.

East Indian Lamb Curry

Substituted chili for cayenne, did not chop up pepper. In addition, grated fresh ginger instead of paste, did not add tomato. Simmered meat with first group of seasoning for about 20-30 minutes, then add all other ingredients except yogurt (only had buttermilk) Once onions tender, add buttermilk (yogurt in future) and turned off the heat and stirred it in. Took cardamom seeds out of pod. Scooped out the cloves, seeds and bay leaves before adding onions and spices.

1 1/2 lbs. boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves

Directions:
1 Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2 When leaves begin to sizzle and fragrance starts to release, add onions and sauté until light golden, about 12-15 minutes, stirring frequently.
3 Stir in the ginger paste, garlic, chili pepper, and lamb.
4 Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5 Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
6 Add diced tomatoes, and cook for 5 minutes, stirring frequently.
7 Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
8 Lower the heat
9 Whisk the yogurt with a fork; and add to the pot slowly.
10 Then cook until meat is done to your liking and sauce is thickened.
11 Garnish with cilantro leaves.
12 Serve with steamed basmati rice

 If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. - Tolkien