2 1/2 lb lean lamb shoulder
1/4 tsp dried mint, crushed
1/4 cup butter
2 cup milk
2/3 cup onion, chopped fine
1/2 cup coconut milk, (see instructi
3 tbsp crystallized ginger, chopped
1/2 cup coconut, grated
1/2 tsp granulated sugar
1/2 cup lime juice
1/8 tsp black pepper, ground
1/2 cup heavy cream
2 tsp salt
3 tbsp curry powder
Directions
Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) TO PREPARE COCONUT
MILK: Remove the shell and the brown inner skin from the meat of a
fully ripe coconut. Chop the meat (NOTE: you may substitute 1 cup of
packaged shredded coconut for the chopped coconut meat). Combine the
chopped coconut meat with one cup of scalded whole milk. Let stand
for 20 minutes. Remove bones and fat from the lamb. Cut the meat into
1" cubes. Melt half the butter in a large, heavy pan. Add the onion.
Cook until tender (about 5 minutes). Use a slotted spoon to remove
the onion. Set aside. Add the remaining butter to the pan. Brown the
lamb cubes on all sides. Return the onion to the pan. Add the ginger,
sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover.
Simmer over low heat for 1 hour. Add the coconut milk and grated
coconut. Cover. Cook for 5 minutes. Gradually stir in the lime juice.
Slowly blend in the cream. Cook over low heat (DON'T LET IT BOIL !)
until the lamb is tender (10-15 minutes). Serve over hot, fluffy rice.
Yields 4 Servings
Servings: 4 servings
Bengal Curry Of Lamb Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
It is actually possible to track the history of recipes back into the distant past, in truth as far as the early Egyptians, and maybe further still. Having said that, mostly, these early cook books were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Moving on, there are two interesting cookery books dating from the 14th Century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food served to the upper classes of that period. During the following few centuries, the powerful families of Europe tried to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications were increasing in popularity due to increased literacy, people having more spare time and disposable income. The revolution that is television brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Bengal Curry Of Lamb recipe.
