Lamb with Green Chiles

Recipe courtesy Anjum Anand
TOTAL TIME: 13 hr 30 min
Prep: 30 min
Inactive Prep: 12 hr
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • Marinade
  • 2 medium tomatoes, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 3 large cloves garlic
  • 1 tablespoon peeled and coarsely chopped fresh ginger
  • 1 tablespoon white poppy seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon garam masala
  • Kosher salt
  • 1 pound 12 ounces lamb, cut into small cubes with the bone left in
    • Curry
    • 3 tablespoon vegetable oil
    • 3/4 teaspoon nigella seeds*
    • 1 teaspoon cumin seeds
    • 2 cups water
    • 5 to 8 fat, short green chiles, slit through the middle, seeds removed, but otherwise left intact
    • 2 to 3 teaspoons fresh tamarind paste*
    • 2 handfuls fresh cilantro, leaves and stalks, chopped
    • * Can be found at specialty Asian or Indian markets
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      Directions

      For the marinade: Place the tomatoes, onion, garlic, ginger, poppy seeds, turmeric, fennel seeds, gram masala, and salt into a food processor and blend until smooth.

      Transfer the marinade to a large mixing bowl, and add the lamb. Cover the bowl with plastic wrap, and leave to marinate in the refrigerator for several hours, or overnight, if possible.

      For the curry: Heat 2 tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown and becomes fragrant.

      Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12 to 14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements.

      Add the water and bring the mixture to a boil. Then lower the heat, cover, and simmer for 35 to 40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally, and adding more water if it gets too dry.

      Halfway through cooking the lamb, heat the remaining 1 tablespoon of oil in a small pan and gently fry the chiles for two minutes, stirring often. Pour the chiles into the curry.

      Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasonings, add a little extra water, if necessary, and stir in the fresh cilantro. Serve the lamb with naan or rice.

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      Newest Ratings and Reviews

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      • on August 20, 2011

        Flag

        I tried making the naan and this lamb curry with no prior knowledge of Indian Cuisine and being a pretty bad chef, and it came out WONDERFUL!! Anjum Anand is a great host and quite fun. She really tells you many ways to correct things if you don't get it right, like I do often. Deliscious!!!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on June 25, 2011

        Flag

        This food is fine and I have no problem with the recipe. My problem is the host of (Indian food made easy) : I think she is not polit host...............
        I always watch cooking channel and I am not happy about host( Indian food made easy) .
        There is no a single point in your website that people can post their opinion........ I have to write it here in review this receipe!!!!!!!

        people found this review Helpful.
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