Serves: 4
Total Calories: 610
1. Prepare the coconut milk and tamarind paste. Then, in a spice or a coffee grinder, grind together the almonds, red chili peppers, cumin, coriander, and poppy seeds to make a fine powder. Then, in a small food processor or a blender, process together the ginger and garlic until minced. Mix in the almond-spice mixture plus up to 1/4 cup water to make a smooth paste.
2. Place the lamb in a large saucepan. Add the onion, peppercorns, cinnamon, cloves, green chili peppers, salt, and water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until the lamb is fork-tender, adding more water and continuing to cook, if needed, about 40 minutes. With tongs, transfer the meat to a bowl, then strain the broth into another bowl, discarding the spices.
3. In a separate large, nonstick wok or saucepan, heat the oil over medium heat and cook the ginger-almond-spice paste, stirring, until golden, about 5 minutes. Add the coconut milk and the reserved broth (if there is no broth, add about 1/2 cup water), and simmer to make a smooth sauce, about 5 minutes.
4. Mix in the lamb and the tamarind and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam mas ala on top, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Parsi Lamb Chops Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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