Lamb Curry with Basmati Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 632
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 59
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 34
- Cholesterol
- 87
- Sodium
- 1382
- Total: 1 hr
- Active: 1 hr
Ingredients
Lamb Curry:
2 tablespoons extra-virgin olive oil, plus more as needed
1 pound boneless lamb leg, cut into 3/4-inch dice
Kosher salt
2 ribs celery, diced
1 yellow onion, diced
4 cloves garlic, minced
1-inch piece ginger, peeled and grated
1 beefsteak tomato, cored and diced
4 cups chicken stock
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons garam masala
1 teaspoon ground turmeric
1/2 teaspoon red chile powder
2 bay leaves
1 small bunch thyme, tied with kitchen twine
1/4 cup cilantro leaves, chopped
Rice:
1 cup basmati rice, rinsed
1 1/2 cups chicken stock
3 green cardamom pods
1 bay leaf
1 cinnamon stick
Kosher salt
Directions
- For the lamb curry: Heat the olive oil in a large high-sided sauté pan over medium-high heat. Season the lamb generously with kosher salt. Add the lamb in an even layer to the pan, making sure not to overcrowd the pan. You can cook in batches if necessary. Brown the lamb, turning occasionally, about 10 minutes. When the lamb is very brown, remove from the pan. Drain the fat and coat the bottom with fresh olive oil. Add the celery and onion and season with kosher salt to taste. Sauté until soft and lightly brown, making sure to scrape the bottom of the pan to get the yummy crusty bits, 5 to 7 minutes. Add the garlic and ginger and sauté for 2 minutes, until fragrant. Add the tomato and cook for 2 to 3 minutes, until soft. Deglaze the pan with 2 cups of the chicken stock and scrape any bits from the bottom of the pan. Add the lamb back into the pan and stir to combine. Bring to a boil, then reduce to a simmer for 10 to 15 minutes.
- While the lamb is braising, add the coriander and cumin seeds into a small, dry sauté pan. Toast over medium-high heat until fragrant, about 2 minutes. Once toasted, add into a spice grinder and grind into a powder. Add the ground spices into the braise along with the garam masala, turmeric, red chile powder, bay leaves and thyme bundle and stir to combine.
- By this time, most of the liquid should be cooked out. Add 1 more cup of the chicken stock and continue to braise over medium heat for another 10 to 15 minutes. Continue to cook and add the remaining 1 cup chicken stock every few minutes or so until the lamb is tender and the braise has reduced to a nice and thick but stew-like consistency. Adjust seasoning with salt as necessary. Discard the bay leaves and thyme bundle.
- For the rice: Add the basmati rice and chicken stock into a small saucepot with the cardamom pods, bay leaf, cinnamon stick and kosher salt to taste. Bring to a boil, cover, then reduce to a simmer and cook for 13 minutes. Turn off the heat and let sit for 5 minutes. Do not remove the lid. After 5 minutes, fluff the rice with a fork. Discard the cardamom pods, bay leaf and cinnamon stick.
- Serve the curry over the basmati rice and garnish with the cilantro.