Fickle Fork of Fate
Home

High Speed Lamb Curry

Tue, 11/24/2009 - 19:37 — Bryan Lambert

Putting the lamb in Lambert.I love a rich, complicated curry. I once spent hours and hours over the course of two days making a deep, rich lamb curry that had nearly disintegrated cubes of lamb leg in a thick sauce.

That, however, is wildly impractical for everyday cooking, so I have a simple lamb curry that uses ground lamb, comes together in about half an hour, start to finish, and still tastes good.

The ingredient list is even simple, made up entirely of one's. You'll need:

 

  • ONE large onion
  • ONE pound of ground lamb
  • ONE can of chick peas
  • ONE can of diced tomatoes
  • ONE tablespoon of curry powder
  • ONE heaping tablespoon of curry paste
  • ONE pinch of kosher salt
PREP: Chop the onion. Open, drain, and rinse the chick peas. Open but do not drain the can of tomatoes.
COOKING: Heat a wok or large skillet over high heat with a tablespoon of vegetable oil. Brown the ground lamb, adding the curry powder and salt, for 2-3 minutes. Add the onion and curry paste, and stir both thoroughly through the ground lamb. Cook over medium-high heat, stirring occasionally, for 4-5 minutes.
Add the chickpeas and tomatoes, reduce the heat to low, and simmer for another ten minutes.
That's it. Serve over rice. Serves 4-6.

 

Comments

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

yums!

Thu, 11/26/2009 - 01:34 — Anonymous (not verified)

Wow, that sounds really good. I've kind of gone through some of the same transmutations over time. I got a really nice Indian cookbook, and once I'd gone through a bunch of the recipes I developed a sense for how to use the spices, and now can improvise based on what ingredients I have. Yum.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.