Lamb Curry and Rice

Curry originated in India and is a common everyday dish. Curry usually features spices, herbs and fresh or dried chillies. In traditional Indian culture the type that was made depended on the occasion. The selection for spices depends on cultural tradition, religious practice and family preference. Curry can be served wet or dry and with veggies or with meats.

INGREDIENTS

  • 2 large onions, roughly chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh chili or crushed red-pepper flakes to taste
  • 1 tablespoon minced ginger
  • 2 cups chopped tomatoes(cannedare fine; include the liquid)
  • 1 cup coconut milk
  • ½ cup lamb juice, from Slow-Braised Lamb Shanks
  • Meat from Slow-Braised Lamb Shanks
  • 2 teaspoons garam masala or curry powder
  • Salt and freshly ground black pepper
  • ½ cup chopped raw cashews
  • 2 cups cooked basmati rice
  • Fresh chopped cilantro for garnish

PREPARATION

  1. Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
  2. Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
  3. Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice.
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