Rosy Lamb Curry

Rosy Lamb Curry Recipe - Traditional Indian Dish

Region / culture: India | Preparation time: 20 minutes | Cooking time: 1 to 1.5 hour | Servings: 4-6

Introduction

Rosy Lamb Curry is a flavorful and aromatic dish that combines tender pieces of lamb with a rich and spicy curry sauce. This dish is perfect for a cozy night in or for entertaining guests with its vibrant colors and bold flavors.

History

Lamb curry has a long history in Indian cuisine, where it is a popular dish enjoyed by many. The addition of apples and sherry in this recipe gives it a unique twist, adding a touch of sweetness and depth of flavor to the dish.

Ingredients

2 lb (907 g) boneless lean lamb, cut into 1 inch cubes
2 tbsp vegetable oil
2 tbsp tomato paste
2 to 3 tsp curry powder
1 tsp salt
1 large clove garlic, minced
1 medium apple, peeled, cored, and chopped
1 medium onion, chopped
1.5 cup chicken broth
2 tbsp sherry (optional)
3 cup hot cooked rice

How to prepare

Brown the lamb in hot oil in a heavy saucepan with a tight-fitting lid until it is brown on all sides.
Stir in tomato paste, curry, salt, garlic, apple, onion, broth, and sherry.
Cover and simmer for 1 to 1.5 hours or until the meat is fork-tender.
Stir occasionally and add water if needed.
If the sauce is thin at the end of the cooking period, thicken it with 1 to 2 tsp of cornstarch dissolved in 2 tbsp of water.
Adjust the seasonings if necessary.
Spoon the curry over beds of fluffy rice.
Serve the curry with side dishes of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut, and raisins, if desired.

Variations

Substitute the lamb with chicken or beef for a different flavor profile.
Add vegetables such as bell peppers, peas, or potatoes for added texture and nutrition.

Cooking Tips & Tricks

Make sure to brown the lamb well before adding the other ingredients to develop a rich flavor.

- Adjust the amount of curry powder to suit your taste preferences.

- Simmer the curry on low heat to allow the flavors to meld together and the meat to become tender.

Serving Suggestions

Serve the Rosy Lamb Curry over fluffy rice with a side of chopped peanuts, chutney, diced hard-cooked eggs, shredded coconut, and raisins for a complete meal.

Cooking Techniques

Browning the lamb before simmering helps to develop a rich flavor in the curry.

- Simmering the curry on low heat allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

You can use ghee or coconut oil instead of vegetable oil for a different flavor.

- Use garam masala or cumin instead of curry powder for a different spice blend.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the Rosy Lamb Curry with fresh cilantro leaves or a dollop of yogurt for a pop of color and freshness.

Pairing Recommendations

Serve the Rosy Lamb Curry with naan bread or roti for a complete meal. A side of raita or cucumber salad can help balance out the spiciness of the curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

- Approximately 500 calories per serving

Carbohydrates

- Rice: 45g per serving

Fats

- Vegetable oil: 14g per serving

Proteins

- Lamb: 35g per serving

Vitamins and minerals

Garlic: Vitamin C, Vitamin B6, Manganese

- Apple: Vitamin C, Fiber

- Onion: Vitamin C, Folate, Potassium

Alergens

This recipe contains nuts (peanuts) and may contain allergens such as gluten (if served with naan bread) and dairy (if served with yogurt).

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively high in calories and fats, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Rosy Lamb Curry is a delicious and comforting dish that is perfect for a cozy night in or for entertaining guests. With its tender pieces of lamb, rich curry sauce, and aromatic spices, this dish is sure to be a hit at your next meal. Enjoy it with fluffy rice and a variety of side dishes for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Anjali in her cozy kitchen. Anjali was known for her delicious curries, and I had always admired her culinary skills. As we chatted and sipped on chai, she suddenly mentioned a special recipe that she had learned from her grandmother - Rosy Lamb Curry.

Anjali's eyes lit up as she described the fragrant spices and tender meat that made this dish so unforgettable. Intrigued, I begged her to teach me how to make it. With a twinkle in her eye, she agreed and we spent the afternoon preparing the curry together.

The first step was marinating the lamb, which we did in a mixture of yogurt, ginger, garlic, and a blend of aromatic spices. As the meat absorbed the flavors, Anjali shared stories of her childhood in India, where her grandmother would make this curry for special occasions.

Next, we heated a generous amount of ghee in a large pot and added onions, tomatoes, and more spices to create a rich base for the curry. The aroma that filled the kitchen was intoxicating, and I knew this dish would be something truly special.

As the lamb simmered in the fragrant sauce, Anjali taught me the importance of patience in cooking. She explained how the longer the curry cooked, the more the flavors would meld together to create a harmonious and delicious dish.

Finally, after hours of anticipation, the Rosy Lamb Curry was ready. The meat was tender, the sauce was rich and velvety, and the aroma was simply divine. As I took my first bite, I was transported to a place of comfort and warmth, where the love and care that went into this dish were evident in every mouthful.

From that day on, Rosy Lamb Curry became a staple in my kitchen. I would make it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I would think of Anjali and the special bond we shared over our love of cooking and sharing recipes.

Over the years, I have made some adjustments to the original recipe, adding my own twists and tweaks to make it my own. But the heart of the dish remains the same - a labor of love that brings joy and comfort to all who taste it.

As I sit here, reminiscing about that fateful day in Anjali's kitchen, I am filled with gratitude for the gift of this recipe. It has brought me closer to my friends and family, and has given me a connection to my heritage that I will cherish forever. Cooking is not just about making food, it is about creating memories and sharing love. And for that, I am eternally grateful.