Lamb Curry

I just realized I haven’t made a single blog post since last year! Okay, so that was only two weeks ago, but that just might be the longest gap i’ve had between blog posts, ever! Not only has life been a little crazy, {I told you I might fall off the planet when I turn the big 3.o and it happened!} :-/ But since it’s the start of a new year, I have also been re-organizing and re-assessing life, my priorities, my home, and my blog. I decided this year to start going in a “cookbook” direction! It’s not because I want to publish a cookbook by the end of the year, but I want to start thinking about the kinds of recipes I would want in my own cookbook if I was to ever create one. It helped me get a clearer perspective on the things I like to cook and eat, and right up there at the top was Indian food! I LOVE all my Indian recipes, and am so excited to add this one to the repertoire! I’m also excited to make lots more Bombay-house-inspired dishes this year, so watch this space! Until then, here is the most delicious lamb curry I have EVER tried! Enjoy!

1 tsp olive oil
1 tsp butter
1 red onion, diced
4 cloves garlic, minced {2 tsp}
2 tsp tumeric
1 tsp cayenne {red pepper}
1 tsp salt
2 Tbsp curry powder
2 Tbsp coriander
1 15oz can crushed tomatoes
1 lb cooked lamb, chopped into bite-sized pieces
1 cup water
kosher salt
freshly ground black pepper
3/4 cup mango chutney, plus more to serve
1/2 cup cream
Cilantro {for garnish}.

Melt the butter in the olive oil In a dutch oven over medium-high heat, add the onion and garlic and cook, stirring occasionally, until softened, 3-4 minutes. Add the spices: turmeric, cayenne, salt, curry powder, and coriander, and stir to coat the onions. Add the tomato puree, crushed tomatoes, and water and let simmer for 10 minutes until thickened. Add the chopped lamb, mango chutney and cream and stir. Taste and season with more salt, or add more chutney for added sweetness. Serve immediately on white rice with some chopped fresh cilantro to garnish, and some garlic naan if desired.

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