Skip to main content

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...
Post a Comment
Read more