To make a traditional Indian lamb curry that includes a bit of a kick, you'll need to get your hands on a few fresh spices. Curry that has already been prepared will work fine, but there is nothing that can match a batch of fresh curry. Some of the most distinguishable aromas and flavors in traditional curry are turmeric, cumin and red pepper.
Traditional lamb curry recipes are actually different from one end of India to the other, but this recipe provides the heat that any good curry recipe needs.
Indian Lamb Curry Recipe
Ingredients You Will Need:
1 teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon turmeric powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 bay leaves, ground fine
½ teaspoon cardamom
¼ teaspoon garlic powder
1 ½ pounds lamb shank, cut into 3- to 4-inch pieces
½ cup olive oil
2 large onions, sliced or chopped
2 cups tomato sauce
3 cups water
To blend and enhance the flavors, put all ingredients for the curry powder into a small saucepan, and allow to warm slowly over very low heat as you prepare the lamb. Reserve about one tablespoon of curry powder.
In a large skillet, brown the lamb in the olive oil. When the lamb has been browned on all sides, remove it, and allow it to drain while you sauté the onions in the same pan. Add the curry powder to the caramelizing onions. Sprinkle the powder in slowly, stirring so that the spices blend throughout.
Add the tomato sauce and water, and bring the mixture to a boil. The wonderful aroma of the curry should be filling the kitchen when you add the lamb to the skillet. Stir one last time to make sure the spices are well blended, and then add the already browned lamb. Sprinkle the remaining curry powder over the lamb, and cover.
Simmer for about one hour, checking often in the last half hour. As with any meat, lamb can become quite tough when overdone.
Panang curry is milder than either green or red curries, but it still has plenty of flavor. It offers enough heat to tickle your sinuses, but it is balanced by a sweetness that most other curries lack.