A Simplified Lamb Curry
- 1 tablespoon vegetable oil
- 1 small onion or fat shallot, chopped
- 1/4 large bell pepper, red or green, diced
- 1 garlic clove, peeled and chopped
- 68 approximately 3/4-inch chunks leftover roast lamb cut close to the bone, where meat is rarest
- 1/2 teaspoon fennel seeds
- 1 1/22 tablespoons good Madras curry powder
- Fresh lemon juice to taste
- 3/41 cup braising liquid (any leftover pan juice, or chicken, lamb, or veal broth)
- 1 tablespoon shredded unsweetened coconut (optional)
- 1/2 small tart apple, peeled, seeded, and cut in slim wedges (optional)
- Heat the oil in a small pan, and saute the onion, pepper, and garlic gently for about 8 minutes, until softened.
- Add the lamb chunks, fennel seeds, and curry powder.
- Salt lightly, squeeze several drops of lemon juice over, and pour on the braising liquid.
- Cover, and cook at a lively simmer for 10 minutes, checking to make sure your liquid isnt reducing too rapidly; if it is, add more braising liquid or water.
- If you are using the coconut and the apple slices, toss them into the pan for the last 5 minutes of cooking.
- Taste and correct seasoning, adding more salt and lemon juice as you see fit.
- The sauce should now be thick and coating the meat.
- Serve with rice or an Indian bread, and a Cucumber Raita (page 163).
- If you havent got unsweetened coconut on hand or really tart apples, use instead a small handful of raisins, in which case you may want to increase the lemon juice.