Bengali Lamb Curry

Here is a delicious lamb curry with flavors from the Bengal north eastern region of India.

This curry is cooked with onion, tomato and panchpuran - a delicious and convenient Bengali mixture of seeds, who's name literally means 'five spices', typically includes mustard, cumin, fennel, nigella and fenugreek. It is definitely worth the trip to your local Indian grocer to stock your pantry with this versatile mix. Use it in Biryiani rice dishes, curries and so many other Indian-centric preps.

Masala:

1/2 tsp powdered cardamom

1/2 tsp garam masala

1/2 tsp freshly ground black pepper

1 tsp powdered fenugreek

1 tsp powdered coriander

1 tsp garlic powder

1 tsp powdered cumin

1 tsp powdered turmeric

1 tsp Morton Kosher salt

1 Tbsp dried onion flakes

1 cup yogurt

1-1/2 lb lamb, cubed

canola oil for browning

1 sweet yellow onion, minced

2 Tbsp ghee or butter

2 tsp panchpuran (see notes)

2 cloves garlic, minced

1/2-inch piece fresh ginger, peeled and minced

dash crushed red pepper flakes, or red chili powder, to taste (see note)

1 large ripe tomato, minced

2 cups broth (I used beef, but use your favorite)

1 cinnamon stick (optional)

Mix the masala ingredients together and stir into the yogurt. Stir in the lamb cubes and mix well. Pour the mixture into a resealable plastic bag and seal well. Allow to marinate at least an hour - but even better, overnight in the refrigerator.

When ready to cook, bring the lamb back to room temperature. Brown the lamb cubes in a dash of canola oil in a skillet.

Cook in two batches to allow a good air gap between cubes to assure browning (and not boiling). Set lamb aside in a bowl.

Meanwhile, brown the onions in a Dutch oven or large pot in the ghee or butter. Cook for about 5 minutes and then add the garlic, ginger and panchpuran seeds. Cook for another 2-3 minutes.

Add the tomato.

Continue cooking for another 8-10 minutes over medium-low heat, to darken the tomato and develop its flavor. Stir often.

Add the lamb and cinnamon stick to the pot and mix well.

Add the broth and bring to a gentle boil. Reduce heat, and simmer for about an hour. Stir curry often and check for moisture level - adding more broth if necessary. Otherwise, the curry can be thickened with either a spoonful of almond or cashew butter, or wonder fine flour. Adjust seasoning with salt and pepper to taste.

Serve with rice and naan bread if desired. Serves 4-6.

Cook’s Notes: If you don’t have the spice powders, you can substitute 2 tablespoons of your favorite curry powder. If you don’t have panchpuran - a convenient Bengali seed mixture - you can substitute with a teaspoon cumin seeds plus a teaspoon fennel seeds.

Kashmiri red chili powder gives a nice red color and is not too hot. But you can use your favorite.

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