Méryem’s Lamb Curry

Name: Méryem Puill-Châtillon
Class Year: 1980
Country of Residence: France

Why is this recipe great? What’s its backstory? 

I made it for some Indian friends who came and visited me at home, and they loved it ! I had to give them my recipe !

Méryem’s Lamb Curry

Serves 6. Takes approx. 1 hour

Vegetable oil or ghee
1 boned lamb shoulder, cut into 1 inch cubes
3 onions, peeled and finely chopped
a paste made of garlic and fresh ginger
1 teaspoon ground jeera (cumin)
1 teaspoon ground coriander
1 or 2 teaspoons mustard seeds
2 sticks of cinnamon
10 whole cardamom pods
2 whole cloves
2 peeled and finally chopped tomatoes
1 tin of 400 ml coconut milk
1 teaspoon tamarind (if you have some, not mandatory)
1 teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon chili if needed !
1 apple peeled and grated
Salt and pepper

Fry the meat in a pan with the oil, when it’s brown, put it aside.
In a wide pot, stir and fry slowly the onions. Add the garlic and ginger paste. Stir. Add jeera, cardamoms, coriander, mustard seeds, cinnamon and cloves. Stir.
Add the meat, stir well. Add the tomatoes. Stir again. Add the tamarind (or a teaspoon of lemon juice).
Then add the coconut milk and stir well. Then the turmeric and cayenne pepper and chili if you want.
Then the grated apple, salt and pepper.
Cover, turn heat to low and simmer for an hour. Serve with Basmati rice.


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