Main Dish
Authentic Indian Lamb Curry by Lata
Amista Vineyards
3320 Dry Creek Road
Healdsburg, CA 95448
amistavineyards.com
- RECIPE YEAR: 2017
- RECIPE BY: Lata's Indian Cuisine
- YIELD: Serves 4
- PAIRS WELL WITH: Estate Sparkling Syrah
Lata’s Indian Cuisine is the real deal! Yearly, she visits family in India, who gather and grind spices for her cooking. She says, “The food I cook feels of home; it’s cooked how it’s supposed to be cooked in my village.” Much of her produce comes from local growers. She brings together two communities with her food and heart. Our Sparkling Syrah, a perfect pairing with Lata’s heart and home.
Ingredients:
- 3 tablespoons olive oil
- 1 cinnamon stick, about 1 inch long
- 4 or 5 cardamom pods
- 4 bay leaves
- 1 yellow onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 3 medium heirloom tomatoes, chopped
- 1 pound lamb stew meat, cut into cubes
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 cup coconut milk
- 1 tablespoon fresh lime juice
- Chopped fresh cilantro
- Steamed basmati rice or naan bread for serving
Directions:
In a medium pot (preferably with a thick bottom), warm the olive oil. Add the cinnamon stick, cardamom pods, bay leaves and onion and cook, stirring occasionally, until the onion is golden brown. Add the ginger-garlic paste and cook, stirring occasionally, for 5 minutes more. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the lamb and salt and stir well. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 20 minutes. Add the cumin, coriander, garam masala, chili powder and turmeric. Reduce the heat to low, cover and cook until the meat is nice and tender, about 15 minutes. Stir well. Add the coconut milk, lime juice and cilantro and cook for 5 minutes more. Serve over basmati rice or naan bread.
