Lamb with Onions
Submitted by tommi1001
Lamb with onions, a fragrant North Indian curry where onions do double duty, crisp-fried to deep brown and simmered into a yogurt gravy with ginger, garlic, cardamom and garam masala. Slow-braised until the lamb is tender.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
55 minOnions are the unsung hero of this North Indian lamb curry, and they show up two ways. Three are sliced thin and patiently fried for over twenty minutes until deep reddish-brown and sweet, set aside to fold in at the end, while a fourth is chopped and cooked into the base.
Whole cinnamon, cardamom and cloves bloom in the hot oil first, perfuming everything that follows.
The yogurt goes in gradually, one spoonful at a time, stirred fully into the sauce before the next. That keeps it from splitting into curds and builds a smooth, tangy gravy.
After the lamb shoulder browns and simmers gently for an hour until fork-tender, the reserved fried onions and a sprinkle of garam masala go in at the finish for sweetness, body and aroma. Let it rest, then skim the fat off the top.
Chef Tips
- Fry the sliced onions slowly to a true reddish-brown, not just soft. That deep color is where the sweetness and flavor live.
- Add the yogurt one tablespoon at a time, fully stirring each in, so it enriches the gravy instead of curdling.
- Grind your own cumin and coriander if you can, as the recipe suggests, for noticeably fresher, brighter spice.
Variations
- Use bone-in lamb or goat for even richer flavor, extending the simmer as needed.
- Stir a chopped tomato in with the chopped onion for a slightly saucier curry.
- Garnish with fresh cilantro and serve with rice or warm naan.
Ingredients
Directions
It’s preferable to use freshly ground cumin and coriander seeds yourself, but in a pinch, store bought ground cumin and coriander will do.
Halve three onions lengthwise, then cut crosswise into very thin half rings.
Chop fourth onion finely. Keep two types of onions separately.
Put garlic and ginger into container of blender or food processor; add 3 Tablespoon of the water and process until smooth.
Heat oil in large, wide saucepan over medium-high heat.
When hot, add sliced onions.
Stir gently and fry 20 to 25 minutes or until onions are reddish-brown.
If necessary, reduce heat near the end of cooking time.
Remove onions with slotted spoon; spread on cookie sheet lined with paper towel.
Add cinnamon, cardamom and cloves to hot oil in pan.
Stir 5 seconds over medium-high heat.
Add 10 cubes of meat or as many as pan will hold in single layer.
Do not crowd pan.
Brown meat on one side; turn and brown meat on other side.
Remove with slotted spoon; set aside. Repeat with remaining meat.
Add chopped onion to oil.
Stir and fry on medium heat until brown around edges.
Add garlic-ginger paste.
Stir and fry until all water in it seems to boil away, about 2 minutes.
Reduce heat. Add coriander and cumin; fry 30 seconds.
Add 1 Tablespoon yogurt; stir and fry, incorporating into sauce.
Add another tablespoon yogurt, incorporating it into sauce.
Repeat with remaining yogurt.
Add meat and accumulated juices in bowl, remaining water, cayenne and salt.
Stir to mix. Bring to simmer. Cover, reduce heat to low and cook 1 hour or until lamb is tender.
Add fried onions and garam masala.
Stir to mix; cook uncovered 2 to 3 minutes, stirring gently.
Remove from heat and let pan sit a couple of minutes.
Fat will rise to the top, remove with spoon.
SERVES: 6
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