My Most Delicious Lamb Curry

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So, I made this curry over at DaNelle’s house one day on my Blogger Tour, and it ended up being the tastiest curry I’ve ever made. Maybe it had to do with the quality of lamb and the bones we put in it, but whatever it was, it was the bomb. I figured you’d want to know how to make it yourself, so here’s the recipe! Thanks to DaNelle for taking such a great picture!!

Note: I’m really hoping this turns out as well the second time, and is just as tasty when you make it. I didn’t exactly measure when I was making this (but then again, I never measure!), and as a result, this recipe is based on my memory, not specifics.

Ingredients

2 lbs lamb roast with the bone, cut into cubes (buy here)

1 large onion

1 bulb of garlic (about 8-10 cloves)

4 inch piece of ginger

3-4 large turnips WITH THE GREENS (or use other leafy greens instead)

Half pound of butter (2 sticks)

1 TBSP + 1 tsp ground cumin (buy here)

1 TBSP ground coriander (buy here)

1 TBSP garam masala (buy here)

1 tsp turmeric (buy here)

1 tsp paprika (buy here)

1/2 tsp ground black pepper (buy here)

1/2 tsp ground cinnamon (buy here)

1/4 tsp ground cloves (buy here)

1/4 tsp ground cardamom (buy here)

1 tsp sea salt, or to taste

Filtered water

1/2 cup of cream

Step 1:

In a food processor, finely blend the onion, garlic, and ginger.

Step 2:

Chop turnips into 1/2 inch cubes and set aside. Finely chop/pulse turnip greens in food processor and set aside.

Step 3:

In a 6 quart, heavy bottomed pot, melt half a stick of butter and the onion mixture. Cook the onion, until most of the onion juice disappears, and it starts to brown.

Step 4:

While the onion is browning, cut your lamb into 1 inch chunks, reserving the bone. The bone is really the key to giving this curry it’s luxurious texture and deep, rich flavor. It’s the extra ingredient that gives the curry its “oomph.”

Step 5:

When the onion has browned, add the spices (but not the salt yet), and stir until thoroughly coated.

Step 6:

Next, turn up the heat to HIGH and fry the meat, stirring continuously until browned. If things start to stick, add a TBSP of water at a time.

Step 7:

When the meat is browned on all sides, turn heat down to medium, and add the turnip cubes and the remainder of the butter.

Step 8:

Add enough filtered water to cover the tops of the meat and turnips, then stir in sea salt, add the bone, and bring to a boil.

Step 9:

Cover, reduce heat, and simmer for 1 hour. The mixture should reduce to a thick sauce. If it is still rather “soupy,” then boil, uncovered, until it reduces nicely.