Lamb Curry with Whole Spices

Name: Lamb Curry with Whole Spices
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 1 1/2 , cinnamon sticks; 4 , whole cloves; 4 , green cardamom pods; 8 , black peppercorns; 1 , bay leaf; 1/4 cup, vegetable oil (or canola oil); 1 , medium onion, sliced thin; 4 large cloves, garlic, pureed; 1 1/2 inch piece, fresh ginger, peeled and pureed; 1 1/2 pounds, boneless leg of lamb, cut into 3/4-inch cubes; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1 teaspoon, ground turmeric; 1/2 teaspoon, table salt, plus more to taste; 3 , plum tomatoes, chopped, plus 1 tablespoon juice; 1 , jalapeño chile, stemmed and cut in half through the stem end; 4 , medium boiling potatoes, peeled, and cut into 3/4-inch cubes; 2 - 4 tablespoons, chopped fresh cilantro leaves

0 comments

Appears in Cook's Illustrated January/February 1997

This curry features the warm fragrance and clear, intense flavors of cardamom, cumin, cinnamon, coriander, and turmeric.

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

For a deeply flavored curry, we fried or roasted the whole spices and then added the aromatic ginger and garlic with the lamb and liquid ingredients. When the meat was fully cooked, we finished our curry by adding the vegetables and cooking...

This is a members' feature.