Ingredients for Ultimate Lamb Curry Tyler Florence
- 2 tablespoons vegetable oil
- Coriander Seeds
- Green Cardamom Pods
- Fennel Seeds
- Cumin Seeds
- ½ teaspoon cloves
- Ground Turmeric
- Cinnamon Sticks
- 2 fresh bay leaves
- Chili Pepper
- 1 tablespoon fresh curry leaves (or 1 teaspoon frozen)
- Lamb Shoulder
- Kosher Salt
- Fresh Ground Black Pepper
- Yellow Onions
- Garlic Cloves
- Fresh Ginger
- Fresh Tomatoes
- 1 cup water
- Unsweetened Plain Yogurt
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How to Make Ultimate Lamb Curry Tyler Florence
- Heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium heat.
- While oil heats, combine 2 teaspoons coriander seeds, 1 teaspoon cardamom pods (lightly crushed), 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, and ½ teaspoon cloves in a spice grinder.
- Grind spices into a fine powder.
- Add 1 teaspoon turmeric and grind again until evenly blended.
- Add spice mixture to hot oil and sauté for 2-3 minutes, until fragrant.
- Add 2 fresh bay leaves, 1-2 Thai bird chilies (finely chopped, adjust to taste), and 1 tablespoon fresh curry leaves (or 1 teaspoon frozen).
- Season 1.5 lbs boneless lamb shoulder (cubed) with 1 teaspoon salt and ½ teaspoon black pepper.
- Add lamb to the pot and stir, browning for 5-7 minutes.
- Combine 1 large onion (chopped), 4 cloves garlic (minced), and 1-inch piece ginger (peeled and minced) in a food processor.
- Process into a smooth puree.
- Add onion-garlic-ginger puree to the pot and cook until softened, about 8 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes and 1 cup water.
- Cover and simmer for 40 minutes, or until lamb is tender.
- Skim excess fat from the surface.
- Stir in ½ cup plain yogurt and simmer for 5 more minutes.
- Serve hot over basmati rice (cooked with a pinch of salt and 2 thick slices of fresh ginger).
- Garnish with chopped cilantro and scallions. Serve with raita on the side.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
21g
Fat
86g
Carbs
4g
