Goan Lamb Curry – for Hannah

 

IMG_3558IMG_3538The key to this curry is fresh coconut.  The first time I made it with frozen “fresh” shredded coconut which is available in most Indian and SE Asian grocery stores.  This time I bought an actual coconut (2  in fact and it was a good thing as one of them turned out to be off) and was surprised at how easy it was to crack it open and shred it up.  I started out using a grater and quickly dumped all the chunks of coconut into a food processor.  IMG_3539The reason I was first drawn to this recipe was because it was an Indian dish from Goa – which is basically a beach resort and I was going to Fire Island for the week, so it seemed perfect.  I have made a few moderations to the recipe but it is basically how I found it in: How to Cook Indian by Sanjeev Kapoor.

Goan Lamb Curry

I was very fortunate to find Lamb neck at Heritage Foods – this allowed me to have stewing meat and wonderful stock bones which I included in the making of this curry – if you don’t have meat on the bone lamb or lamb bones, don’t sweat it.  If you do it adds an extra depth of flavor to the dish, once cooked I removed all the meat from the bones and threw them out, but if you wanted to include them and give you dinner guest a little hands on challenge that’s always a good option.

In a large bowl add 2 pounds of Lamb stewing meat cut into bite sized pieces (I don’t trim the fat but you can if you want) and another pound or more of bones if you are using them. Add to the meat: 2 Teaspoons of Salt, 3 Tablespoons of freshly grated Turmeric (or 1 1/4 Teaspoon dried) 1 1/2 Tablespoons of grated fresh Ginger, 1 1/2 Tablespoons finely chopped garlic, 1 1/2 Tablespoons of fresh Lemon Juice. Using your hands mixture together until the meat is well coated, cover and refrigerate for at least 2 hours.IMG_3541

IMG_3540When the meat has finished marinating take it out of the fridge and place it in a large stock pot and cover with 4 cups of water, bring to a boil then reduce heat to simmer and cook for an hour.

While it is cooking in a large frying pan add 2 Tablespoons of unflavored oil like sunflower, over medium high heat, when the oil starts to bubble add: 4 Green Cardamom Pods, 12 Whole Black Peppercorns, 2-4 dried Red Chilies (best to start out with 2 and adjust the heat later) a 1″stick of Cinnamon, 1 1/2 Tablespoons of Coriander Seeds and 2 Bay Leaves cook for several minutes until the spices brown slightly and become aromatic.  Now add 2 Large sliced Onions, 1 Tablespoon of roughly chopped fresh Ginger, 8 cloves of rough chopped Garlic and saute until the onions are golden.  IMG_3547When the onions have started to caramelized add 1 cup of freshly grated Coconut IMG_3548

IMG_3549and continue to cook until until the coconut has browned.IMG_3552Once the coconut/onion mixture is cooked set aside to cool.

When it is near room temperature spoon it into the bowl of a food processor or blender (the later will give you a much finer paste – I prefer the food processor) add a cup of water and pulse for a few minutes until you have a rustic looking paste which will have some whole spices (Coriander seeds mostly) still visible.

Add this paste to the lamb stock and simmer for another 30 minutes or so, it is done when the lamb is tender.

Stir in 1 1/2 Tablespoons of White Vinegar cover and let stand 15 minutes.  Taste and adjust seasoning – if you want to hotter add ground cayenne. Garnish with fresh chopped Cilantro.

Serve with chutney (recipe to follow tomorrow) and thick yogurt on rice.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
This entry was posted in Recipes and tagged , , , , , , . Bookmark the permalink.

3 Responses to Goan Lamb Curry – for Hannah

  1. Frank Canino says:

    As in Goa India I presume?

    Looks wonderful……… remember: I co=wrote a screenplay about a group of aging hippies who go back to Goa for a final reunion…….with complications……….I only did it on the mad hope it might go forward and someday I’d wind up being in Goa …..

    Ah well…….

    Luv to you and Neil

    Ciao

    Frank

  2. Hannah says:

    Thanks so much!! I am going to make this as soon as I can and hope it tastes as good as in Goa… I can do without the Trance and tourists, but oooo that curry!

  3. Chris & Skip says:

    yum! helpful step by step photos too. I love cracking coconuts 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s