Lamb Curry

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  • Level: Intermediate
  • Total: 2 hr
  • Active: 1 hr 20 min
  • Yield: 4 to 6 servings
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Ingredients

Lamb Curry:

1 tablespoon coriander seeds

1 tablespoon cumin seeds 

1 tablespoon fennel seeds 

1 tablespoon fenugreek 

One 8-ounce piece boneless lamb leg, cut into 1-inch chunks 

Kosher salt 

2 tablespoons all-purpose flour 

Olive oil 

2 teaspoons ground turmeric 

1 1/2 teaspoons asafoetida 

1 onion, thinly sliced 

5 cloves garlic, minced 

2 stalks celery, cut into a medium dice 

1 bulb fennel, thinly sliced plus fennel fronds picked from 1 stem 

One 14.5-ounce can chickpeas  

3 tablespoons tomato paste 

2 bay leaves 

1 bunch fresh thyme, tied together with butcher's twine

A pinch crushed red pepper flakes 

2 cups chicken stock 

1/2 bunch fresh cilantro, roughly chopped 

Rice:

Olive oil

1/2 onion 

Kosher salt 

2 cups chicken stock 

1 cup basmati rice 

2 bay leaves 

Chutney:

Olive oil

1 bulb fennel, cut into a medium dice 

1 small onion, cut into a small dice 

1 cup chicken stock 

A pinch crushed red pepper flakes 

Kosher salt 

Directions

  1. For the lamb curry: Heat a medium skillet over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds and fenugreek. Moving the skillet constantly, toast the spices until warm and fragrant, about 2 minutes. Remove from heat and transfer to a spice grinder. Grind into a powder and transfer to a small bowl and set aside.
  2. Toss the lamb, 2 tablespoons of flour, the toasted and ground spice blend and some salt together in a large bowl.
  3. Lightly coat a large Dutch oven with olive oil and heat over medium-high. When the oil is shimmering, add the lamb (work in batches if necessary to not over crowd the pot) and sear, turning as needed, until crispy and golden brown on all sides. Transfer the lamb to a bowl and set aside.
  4. Add the turmeric, asafetida and onion to the pot. Saute the onion, scraping up the brown bits from the bottom of the pot, until they are translucent, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the celery and fennel and saute until just tender, about 3 minutes. Add the chickpeas, tomato paste, bay leaves, thyme, crushed red pepper and stir to combine. Add the chicken stock and the seared lamb with any collected juices and bring to a boil. Turn heat to medium-low and allow to simmer until meat is tender and almost shreddable but holds its shape, about 1 hour. Remove from heat and plate with rice on the side. Garnish with cilantro and fennel fronds.
  5. Meanwhile, for the rice: Coat a medium saucepan with olive oil and heat over medium. Add the onion and a sprinkle of salt and cook, stirring, until the onions are translucent, about 3 minutes. Add the chicken stock, rice and bay leaves and some salt. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Cook until the rice is tender, and the liquid has been absorbed, about 15 minutes. Uncover and fluff the rice with a fork.
  6. For the chutney: Coat a medium skillet with olive oil and heat over medium. Add the fennel and onion and cook, stirring, until tender and translucent, about 5 minutes. Add the chicken stock, crushed red pepper and a sprinkle of salt. Bring to a boil, then reduce to a simmer and cook until the mixture has reduced by half. Remove from the heat.
  7. Serve curry with rice and chutney.

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