Inspiration for this dish comes from my talented friend Raghavan Iyer, the king of curry and author of the amazing 660 Curries. This hearty lamb curry has an assertive kick of heat, but if you desire extra fire, simply double the amount of cayenne suggested in the recipe. If time is short, you can sauté the onions until they are tender and brown around the edges, as instructed in the recipe, and skip the next step, which calls for continuing to cook them until they are caramelized. The finished dish won’t have the same depth of flavor, but it will still be delicious and soul satisfying. To round out this Indian feast, prepare the Indian-style Okra Curry and basmati rice.
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