cw (08/14/82)
Morton Sosland's Kansas City Lamb Curry
Ingredients
3 lb lamb cut into 11/2 in. cubes
8 Tbl butter
4 cups finely chopped onions
1 Tbl finely minced garlic
1 bay leaf
1 tsp ground cinnamon
6 whole cloves
11/2 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 Tbl paprika
2 Tbl curry powder
1 lb ripe tomatoes skinned and chopped -- about 2
cups
11/2 cups water
Method
Heat butter in a large casserole; add the onions and garlic.
Cook, stirring often, until the onions are wilted. Continue
until most moisture from onions is evaporated.
Add bay leaf, cinnamon, and cloves. Cover and cook briefly.
Add lamb and stir to blend well. Cook until all but about
1/2 cup of liquid from lamb evaporates.
Add salt, pepper, cumin, coriander, paprika, and curry
powder. Add tomatoes and water to cover barely. Cover
closely and cook for about 90 minutes or until lamb is
tender. Skim and discard surface fat.
Notes
Serve with garnishes of mango chutney, roasted peanuts,
grated (fresh) coconut, chopped parsley, chopped hardboiled
eggs, and grated orange rind.