Bend It Like Beckham: Lamb Curry

Introduction

This dish has a lot of ingredients and two cooking stages. I think you'll agree, that it isn't that hard, as long as you've got all the ingredients lined up before you start cooking. Also make sure you have the necessary special equipment: two frying pans, a spice mill, and a food processor.

One of the best features of this meal is that you can prepare everything, except the final sprinkling of coriander a day or two in advance. In fact, the dish is even better having had a chance to sit for a day.

Ingredients

For this dish I've prepared two cheat sheets for the spices you'll be using. Print them out and then put the spices (and nuts) where indicated on the page. Then just fold the sheet in two and pour into the spice mill or pan as indicated. For the first sheet you'll need:

  • 4 T roasted, unsalted Cashews
  • 2 T Charoli
  • 1 T roasted Peanuts
  • 2 T roasted Chick Peas
  • 1 1/2 T Watermelon Seeds
  • 1 t cumin seeds
  • 7 cloves
  • 1 t Black Peppercorns
  • 1 t Ground Coriander
  • 1 inch Cinnamon stick
  • 6 dried, Red hot Chili Peppers
  • 2 Star Anise
  • 1/4 t Ground Tumeric

On the second sheet you'll need:

  • 1 t Cumin Seeds
  • 1 inch Cinnamon Stick
  • 3 cloves
  • 1/2 t Black Peppercorns

Other ingredients you'll need:

  • 8 T Olive Oil
  • 3 T Fresh Chopped Corriander
  • 2 medium Onions
  • 1 inch piece of fresh Ginger
  • 8 cloves of Garlic
  • 3 fresh hot, thin, green chillies (or less)
  • 2 lbs. lamb stew meat
  • 2 large Tomatoes
  • 1 3/4 cups of canned Coconut Milk
  • 1/2 t Salt
  • 3 Lemon Juice
  • 20-30 fresh Curry Leaves

Directions

Trim the fat and gristle from the meatTo make this dinner a lot easier to prepare I've prepared a cheat sheet: Print it out by clicking here. You're going to "fill in the blanks" on the sheet, placing each ingredient for our spice mixture on the paper, where indicated. When done we'll just fold the paper in half, and then pour it into the spice mill. The best thing about the approach is that you'll be sure not to leave anything out. Here's what you're going to need:
  • 4 T roasted, unsalted Cashews
  • 2 T Charoli
  • 1 T roasted Peanuts
  • 2 T roasted Chick Peas
  • 1 1/2 T Watermelon Seeds
  • 1 t cumin seeds
  • 7 cloves
  • 1 t Black Peppercorns
  • 1 t Ground Coriander
  • 1 inch Cinnamon stick
  • 6 dried, Red hot Chili Peppers
  • 2 Star Anise
  • 1/4 t Ground Tumeric

Pound the meat under a baggieFold the paper in half, and pour the ingredients into a spice mill.
The meat is evenly thin Chop the ingredients by pulsing the blade until the ingredients are powdered.
Add a T of cornstarch to a bowlHere's our spice mix after processing.
Add a T of Dijon MustardNow, we'll add 1/3 C of water.
Blend the Mustard and the cornstarch into a pasteStir the ingredients into a paste.
Add a cold cup of beef broth and stir till smoothTake a one inch cube of ginger. Peel it, and chop the inner meat.
Chop the scallionsPeal 3-6 cloves of garlic. Seed and chop 3 hot green peppers.
Chop the parsleyPut the ginger, garlic and chilies into the spice mill. and chop.
Here's the spice mill after we've done the chop.
Peel and slice 2 large onions.
Plating the Steak DianeChop a bunch of coriander. You'll want 2 or 3 T of coriander.
Add to a hot frying pan the onions and enough olive oil to film the pan.
Add the butter to the oilThe onions will begin to turn translucent. Now add the chopped ginger, chile, and garlic mix. Stir and cook for a couple of minutes more.
Add the green peppercornsAdd the lamb to the frying pan, adding a bit more oil, if needed.
Saute the meat for 30-40 seconds on a sideStirring over a medium-high heat, the meat will brown.
Squeeze half a lemon into the panNow, pour the nut paste into the frying pan, and stir.
Add 2 T of MadieraAdd two cups of water to the pan. Stir.
Add a couple of drops of Worcestershire sauceReduce the heat to medium-low, and cover. Let the meat simmer for 45 minutes.
Add the beef broth sauceNow, we're going to make the second half of the sauce. Open the can of coconut milk. It has probably separated into light and heavy liquids. Stir it well with a spoon to achieve an even consistancy. Put 1 3/4 C Coconut Milk and 2 large cut-up tomatoes into a food processor and puree.

Bathe the steaks in the saucePrint out the second cheat sheet. Place the following on the sheet where indicated:

  • 1 t Cumin Seeds
  • 1 inch Cinnamon Stick
  • 3 cloves
  • 1/2 t Black Peppercorns.
Also, clean and prepare 20 or so fresh curry leaves and set aside.
Plating the Steak DianeHeat a clean frying pan and add 2 T of olive oil. Sprinkle in the rice. It will begin to pop - don't let it burn. Now, add the peppercorns, cinnamon and cumin seed and stir.
Plating the Steak DianeFinally, if you can get them, add 20 or so fresh curry leaves, and saute for a few moments, until they begin to wilt.
Plating the Steak DianePour the tomato mixture into the pot
Plating the Steak DianeAdd the juice of half a lemon to the tomato sauce.
Plating the Steak DianeAdd the tomato mix to the lamb.
Plating the Steak DianeGive it a good stir.
Plating the Steak DianeCook until the meat is tender. Remove the lamb to a bowl.
Plating the Steak DianeWe're going to want to boil down the sauce to thicken it.
Plating the Steak DianeAs it cooks add a pressed clove of garlic.
Plating the Steak DianeAdd the meat to the pan to reheat. Now transfer the meat to your serving dish, with the sauce. Sprinkle with the fresh coriander, and then with a few cashews.

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