Lamb Curry Jaffna Style

Ingredients

• 2 lbs boneless leg of lamb (fat trimmed and meat cut into ¾-inch cubes)
• 4 tablespoons neutral, like grapeseed oil
• Few sprigs of fresh curry leaves (found in Indian markets)
• 1 teaspoon fenugreek seeds
• 4 -5 whole green cardamom pods, smashed
• 5-7 cloves of garlic
• 1 cinnamon stick (3-4 inches)
• 1 teaspoon fennel seeds
• 1 large onion, peeled and chopped
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 fresh lemongrass stalk, bruised
• 2 tablespoons Jaffna curry powder, divided
• 1 teaspoon chili powder (medium) - from the Indian market, NOT the Mexican kind
• ½ teaspoon ground turmeric
• 3-4 tablespoons tomato paste
• 8 oz coconut milk (Thai Kitchen, preferably organic)
• Salt to taste
• 3-4 tablespoons chopped fresh cilantro leaves (preferably organic)
• White basmati rice to be served with the lamb curry

Instructions

1. 1
   Heat the oil in a large pot with a cover (Cuisinart® is the best) over medium-low heat and add the curry leaves, fenugreek seeds, with 1 tablespoon of the Jaffna curry powder, cardamom pods, cloves, and cinnamon stick. Stir for 30 seconds and then add the chopped onion. Cook for 10 minutes or so until golden in color.
2. 2
   Increase to high heat and add the garlic and ginger that has been pounded into a paste-like consistency in the mortar and pestle. Add the bruised lemongrass and the cut lamb. Once the lamb pieces are browned, add the other tablespoon Jaffna curry powder, chili powder, turmeric, and tomato paste. Stir and sauté for 2 minutes. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
3. 3
   Add the coconut milk and simmer uncovered for 15 minutes, until the sauce is rich and thickened. Add 2 teaspoons of salt or to taste. Adjust seasoning. Take out lemongrass and cinnamon stick. Serve with hot basmati white rice.