Kilby made this for our supper last night here in her little English village. A wonderful supper on a chill night. Ingredients are listed in order of quantity (most of the first ones, least of the last ones); when she can, or I figure it out, I'll come back here and add quantities. If you're a cooking genius like Rebekah, you can figure it out yourself. Enjoy!
Ingredients:
fennel seeds
coriander seeds
mustard seeds
fenugreek seeds
cumin seeds
cardamom pods
peppercorns
cloves
tumeric
garam masala
curry leaves
bay leaf
cinnamon
butter
ginger
garlic
onion
red dal lentils
lamb
water
salt
potatoes
sour cream
Directions:
Heat wok or pot on medium low. Add all spices. Toast about 10 minutes, stirring occasionally.
Remove whole spices, leaves, and cinnamom and set asie. Grind others to fine powder.
Toast one more minute with whole spices over medium high.
Add butter, stir to melt. Add aromatics, stir fry 5-10 minutes til soft and starting to brown. Raise heat to high.
Add lamb & brown thoroughly.
Barely cover with boiling water and add salt. Simmer covered for 2-3 hours over medium low.
1 hour before serving, bake washed and pierced potatoes at 400 degrees.
Remove lid from curry, raise heat to medium, simmer open til reduced & thickened. Adjust flavor with salt & garam masala. Remove whole spices & leaves.
Serve over open baked potates with sour cream and chutney. We had these with delicious mango-chili chutney and an Indian IPA ale.
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