This is a recipe I used to "woo" my husband. I did a lot of cooking for him back then. This is one of our favorites, and although it is called "leftover" lamb curry, most of the time we make it with raw lamb, because we love it too much to wait! We recently butchered one of our lambs, so I am looking forward to several batches of lamb curry!
This is from the cookbook, Sunset Recipe Annual 1999, and the recipe itself is attributed to Will Bucklin of Oregon. It looks like you can pick up a paperback copy on amazon fairly cheap. I have doubled the spices to suit our tastes; I will note my changes in italics below.
The most significant and delicious change: substitute organic coconut milk for the chicken broth. See below; it is fantastic!
Prep and cook time: About 30 minutes
Notes: cooked chicken can be substituted for the lamb; increase total broth to 2-1/2 cups.
Makes: 4 servings
1-1/2 cups long-grain white rice (or Minute Rice, whatev)
1 pound cooked lamb, fat-trimmed (or 1 pound raw lamb, just cut it into strips and cook it up first)
1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 Tablespoons curry powder (we use 4 Tablespoons)
1/2 teaspoon ground cumin (we use 1 teaspoon)
1-3/4 cups chicken broth (just use the whole can! Or, this is our favorite substitute: 1 can organic coconut milk--you must try this.)
2 Tablespoons cornstarch
Salt and cayenne
Optional condiments: (we usually just serve with yogurt and cucumber)
1 firm-ripe banana, diced
1 cup plain yogurt
2/3 cup chutney
1 cup diced cucumber
1/2 cup dried currants
1. In a 2- to 3-quart pan, combine rice and 2-3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover and simmer until rice is tender to bite, 10 to 15 minutes longer. (OR, just follow the instructions on whatever rice you're using!)
2. Cut the lamb into strips about 1/4 inch thick.
3. In a 5- to 6-quart pan over medium heat, combine oil, onion and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.
4. Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.
5. Stir in meat. Add 1-1/2 cups broth or coconut milk and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl.
6. Place condiments in small bowls. Serve curry with rice and condiments to add to taste.