Adapted from “The New York Times Cookbook,” by Craig Claiborne (Harper & Row, 1961). Makes 4 servings.
Ingredients
1/4 cup butter
4 onions, chopped
1 clove garlic, minced
1 pound boneless lamb shoulder or stew meat, cut into 2-inch cubes
1 cup plain yogurt
2-3 tablespoons curry powder, to taste
Directions
In a heavy kettle melt the butter. Add the onions and garlic and saute until the onion is tender and transparent. Remove onions and garlic.
Add the meat to the kettle and brown on all sides. Return the onions to the pot and add the yogurt and curry powder. Simmer until tender, about 30 minutes. If desired, thin the sauce with water before serving. Serve alone, or over rice.
Spiced Rice
If you don’t have coconut milk or broth, you can use water.From Kristen Browning-Blas, serves about 4.
Ingredients
2 teaspoons olive oil
1 teaspoon mustard seeds
2 teaspoons cumin seeds
Seeds from 5-6 cardamom pods, or about 1 1/2 teaspoons
1 cup basmati or jasmine rice
1 cup chicken or vegetable broth
1 cup light coconut milk
Pinch of turmeric (optional)
Scant teaspoon salt (optional; if you use regular chicken broth, leave it out)
Directions
Heat olive oil, mustard, cumin and cardamom seeds in a 2-quart saucepan over medium-high heat, until they just begin to pop, about 1 minute. Stir in rice and cook 1 minute more until rice begins to turn white and opaque.
Stir broth and coconut milk into rice. Add turmeric and salt, if using. Bring just to a boil, cover and reduce heat to simmer. Cook 12-15 minutes, or until liquid has been absorbed.
