Lamb Curry

With a bit of care about the key ingredients, this gives you a matchless curry.

Ask your butcher for boneless rolled shoulder of lamb, cheaper than most other cuts. When trimmed of fat, cut into bite-sized pieces, and steamed in the wet-pot, this inexpensive lamb gets buttery-tender. You need a first-rate curry powder, imported from India; the Maharaja brand from Madras gives superlative results. You'll have to experiment with the quantity, but Maharaja curry used in the proportions given below strikes the right balance between blandness and scalp-remover hot. The reCipe calls for Maggi seasoning, a good condiment to have around, adding a meaty taste when used with discretion; beef bouillon may be substituted, though we prefer Maggi.

Ingredients

  • 3 pounds rolled boneless shoulder of lamb, trimmed of fat
  • 2 large yellow onions, minced fine
  • ¾ cup shredded coconut
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • ½ cup red wine
  • 1 teaspoon Maggi seasoning
  • tablespoons good-quality Madras curry powder
  • 1 teaspoon salt
  • 1 teaspoon arrowroot, approximately

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Cut the lamb into bite-sized pieces, then combine with all the other ingredients, except the arrowroot, and place in the presoaked pot.

Cover the pot and place it in a cold oven.

Set the oven temperature at 400 degrees.

Cook for 90 minutes, then remove the pot from the oven and pour off the liquid into a saucepan. Heat and add 1 teaspoon or more arrowroot to thicken.

Pour the thickened sauce back into the pot, and serve over brown rice with a curry condiment tray including sufficient portions of:

Chopped hard-boiled egg

Chopped nuts (peanuts or cashews)

Chopped scallions or chives

Black currants

Shredded coconut

Chutneys (both a bland raisin chutney and a strong mango chutney-clearly marked)

Chopped dill pickle

Mandarin oranges

Diced fresh pineapple

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