- 6 garlic gloves
- 1-inch piece ginger, peeled and roughly chopped
- 2 Tbs. water
- 1 Tbs. vegetable oil
- 1 pound boneless lamb leg, trimmed of fat and cut into 1-inch cubes
- 1 yellow onion, finely chopped
- 3/4 tsp. salt or to taste
- 1 to 1 1/2 tsp. Penzey's Hot Curry Powder (more to taste)
- 1 to 1 1/2 tsp. Penzey's Maharajah Curry Power (more to taste)
- 1/2 cup coconut milk
- 1 (14-ounce) can diced tomatoes
- Serve with white rice, coconut rice, or white curry rice
- Garnish: Cilantro or plain yogurt
Place garlic, ginger and water in blender or small food processor and blend until smooth paste, scraping down sides of the bowl as needed. Set aside.
Preheat oven to 225F and adjust rack to the lower third of oven. Warm oil in small Dutch oven or other heavy, oven-safe pot over high heat. Working in batches, brown the lamb pieces and set them aside in a bowl. Reduce heat to medium-high, add the onions to the pot and cook, stirring to scrape up any browned bits, until onions are soft and translucent. Add the curries and salt and toast for 30 seconds to 1 minute, stirring frequently, until very fragrant. Add the garlic-ginger paste and cook for 1 to 2 minutes, stirring frequently, until most of the water in the paste has boiled away.
Add the lamb pieces and their accumulated juices, the coconut milk and the tomatoes in the pan, and stir to combine, Cover, bring to boil and place in oven. Bake for 1 to 1 1/2 hours, until lamb is tender. Taste and season as desired.
Can be served immediately, but for best flavor and texture, refrigerate for 1 to 2 days before serving. Reheat gently on the stove. Serve with rice or rice noodles.
Garnish with cilantro or yogurt if desired.
TO make this recipe in the slow cooker, following the directions above. After cooking the garlic-ginger paste, scrape into a slow cooker; add lamb and juice, coconut milk and tomatoes. Stir to combine. Cover and cook on LOW for 6 to 8 hours.