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–+ servings

Old Monk Lamb Curry

Rich aromatic spices, fiery chili's, and the caramel notes of Old Monk Rum.
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Prep Time 20 minutes
Cook Time 2 hours
Marinate Time 8 hours
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 535
Ingredients Method Nutrition Notes

Ingredients
  

Lamb
  • 1/2 ea Habanero Pepper Washed, Seeded, Minced.
  • 1 Cup Yogurt Greek, unflavored
  • 1 tsp Ginger Grated
  • 1 tsp Garlic Minced
  • 1 lb Lamb Shoulder Cut to 1/2"
Curry Sauce
  • 1 ea Onion Minced Very Finly
  • 2 tsp Ginger
  • 2 tsp Garlic
  • 1 can Pureed Tomatoes 11 oz
  • 1/4 cup Dark Rum Old Monk is the thing.
  • 1/4 Cup Green Coriander Washed, MInced
Spice
  • 2 ea Black Cardamom
  • 2 ea Green Cardamomm
  • 1 ea Cinnamon Stick ~1/2 "
  • 2 ea Cloves
  • 3 ea Black Peppercorns
  • 2 ea Whole Red Chilies Washed, Stemmed
  • 1 ea Bay Leaf
  • 1/4 tsp Cumin Seed
  • 1/2 tsp Red Chili Powder Kasmeri, or Hot Chili
  • 2 tsp Coriander
  • 2 tsp Garam Masala
  • 2 tbsp Butter Ghee is better
  • Salt/Pepper To Taste

Method
 

Maraniate
  1. Place all from the lamb section to a zip lock bag, mix thourghly .
  2. Place in fridge of 8 hours or overnight.
Build Sauce
  1. In a heavy bottom pan over medium-high heat, foam out the butter
  2. Add all the whole spices, once they are aromatic and energetic, add the onions, and 1 tsp salt.
  3. Cook the onions until softened and translucent
  4. Add the ginger and garlic, cook until they start to take color and are fragrent
  5. Add the chili powder and 1/2 cup of water, simmer to reduce, looking for a thick paste
  6. Add the lamb and marinade
  7. Stir well to cover the meat with the paste.
  8. Stir and cook until the lamb has softened.
  9. Add water to cover, and add the rum
  10. Cover and reduce heat to low
  11. Cook until the lamb is soft and breaks down when squeezed.
  12. Remove from heat
  13. Stir in the fresh corriander
  14. Taste, Season, and balance flavor

Nutrition

Calories: 535kcalCarbohydrates: 27gProtein: 38gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 137mgSodium: 541mgPotassium: 1325mgFiber: 7gSugar: 15gVitamin A: 1232IUVitamin C: 25mgCalcium: 280mgIron: 6mg

Notes

One CAN use any dark rum, but then this will be a lamb and rum curry, not an Old Monk Curry.
Adjust the peppers to your taste, using jalapeno in place of the habanero is acceptable.
This is NOT a dish for a diet.

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