Lamb Curry with Whole Spices
This is a very popular dish in Delhi, where it is made with bone-in cubes of goat meat. I generally make it with lamb. I like to serve this with Indian flatbreads. Store-bought pita bread or tortillas would be good too. A vegetable and a legume should be included at dinnertime.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Pour the oil into a large, wide, ovenproof pan and set over medium-high heat. When hot, put in the cardamom, cinnamon, cloves, cumin, and fennel and stir once. Add the onions and fry until they have just begun to turn brown. Add the meat and all the remaining ingredients. Stir to mix and bring to a simmer. Cover, first with foil, crimping the edges, and then with the lid, and place in the oven. Bake for 1 1/4 hours or until the meat is just tender, stirring now and then. Uncover and bake another 15–20 minutes or until the meat is a bit more dried out and slightly browned. Stir now and then during this period.
