Lamb Curry

I want to forewarn you that I don't have a picture of the final product, but this dish is really good.  It's probably one of my favorite things that I've cooked in the past couple of months.  I don't think Kevin is as enthusiastic about it as I am, but everyone has flaws.

I noticed there was a lamb vendor at our farmers' market that I had previously overlooked.  So I went searching for a lamb dish I could make, and found the perfect one in good ol' Joy of Cooking.

Adapted from Joy of Cooking

Ingredients

28 oz. can of whole peeled tomatoes
1/4 cup vegetable oil
1 medium onion, halved and thinly sliced
2 tsp cumin
2 tsp coriander
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1 tsp turmeric
1/4 tsp cayenne pepper
1 1/2 to 2 lbs boneless lamb stew meat (like shoulder or leg) cut into 1-inch cubes
3/4 tsp salt

Serves 4 to 6 as a main course

Let's deal with the tomatoes first.

Drain and reserve the juice, and roughly chop the tomatoes.  We'll get back to these.

Heat oil in a large skillet or saucepan over medium heat.  Add the sliced onions and cook, stirring occasionally, until golden brown.  The recipe said 5 to 7 minutes but mine took about 15 minutes.

This was at the midway point--let them get more brown than this.

Add the spices (the cumin through cayenne) to the onions and cook, stirring, for about 30 seconds.

Add 1/2 cup of the chopped tomatoes and 1/4 of the of the tomato juice along with the lamb.

Simmer until liquid is thickened, about 3 to 5 minutes.  Stir in remaining tomatoes and juice.  Add in salt.  Cover, reduce to simmer, and cook until lamb is tender, about 45 to 60 minutes.  Serve with basmati rice.

Even though I don't have a final picture this really was tasty enough that I just had to tell you about it.

Ta-da!