Sri Lankan Lamb Curry Recipe

Fresh curry leaf adds fragrance and flavor to this spicy lamb dish.

INGREDIENTS
  • 2 pounds lamb cubes
  • 1/4 cup vinegar
  • 1 coarsely chopped onion
  • 3 cloves garlic
  • 1 (2-inch) section ginger, peeled and sliced
  • 2 tablespoons oil
  • 1 tablespoon ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon cayenne
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground fenugreek seed
  • 1 whole sprig curry leaf
  • 2 tablespoons oil
  • 1 (13.5-ounce) can unsweetened coconut milk
INSTRUCTIONS
  1. Mix 2 pounds lamb cubes with 1/4 cup vinegar and marinate for 30 minutes at room temperature.
  2. Process 1 coarsely chopped onion, 3 cloves garlic, and a peeled, sliced 2-inch section of ginger to a paste. Fry in 2 tablespoons oil in a large pan over medium-high heat until fragrant.
  3. Add 1 tablespoon ground coriander, 2 teaspoons paprika, 1 teaspoon cayenne, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1/2 teaspoon ground fenugreek seed, and 1 whole sprig curry leaf. Stir-fry for several minutes. Remove from the pan and set aside.
  4. Drain the lamb, reserving the marinade. Add 2 tablespoons more oil to the pan. Add the lamb cubes, working in batches if necessary, and brown lightly. Add 1 13.5-ounce can unsweetened coconut milk along with the reserved marinade and bring to a boil. Lower the heat, and simmer 1 hour uncovered, or until the lamb is tender. Season to taste with salt, black pepper, and a sprinkle of curry powder. Discard curry leaf sprig before serving.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.