I had gone to a Sri Lankan restaurant with my husband a few years ago and had this amazing lamb curry – since then I had been craving that spicy, satisfying lamb dish and I’ve finally perfected a recipe that hits the spot with both its spice and flavor factor.
Don’t be afraid of the chili powder in my recipe – feel free to cut it out or down if you want! The base recipe even without the spice is really a wonderfully complex dish and I encourage all of you to try it! If you’re not into lamb, cube up chicken breast and cook it the same way!
I hope you all enjoy this recipe from the other side of the world 🙂
1 pound of boneless leg of lamb, cubed into bite-sized pieces
3 teaspoons of chilli powder
2 teaspoons Kosher salt
3 tablespoons soy sauce
10 cloves of garlic, minced
3 tablespoons of vegetable oil
1 tablespoon black mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon cardamom pods, smashed open (but keep skin!)
1 cinnamon stick
1 tablespoon coriander powder
1 tablespoon cumin
1 large onion, diced
1/2 cup coconut milk
Optional garnish: fresh cilantro and freshly squeezed lemon juice
In a bowl that can fit the meat, mix the chilli powder, garlic, salt, soy sauce until well incorporated. Add the lamb cubes, cover with plastic, and marinate in the refrigerator for 2-3 hours.
Heat oil in a pan over medium-high heat. Add mustard seeds, fenugreek seeds, cardamom pods, and cinnamon stick, stirring occasionally for about 2-3 minutes until fragrant.
Turn down heat to low, and add coriander, cumin powder, and meat, stirring. Cover the pot with a lid and simmer for 20 minutes.
Add onions and coconut milk and cook for an additional 20 minutes, uncovered.
Taste and adjust salt seasoning to your liking. (In my experience, I always had to add more – the meat really absorbs the initial salt you put in the marinade!).
Serve hot and accompany with rice and breads of your choice! 🙂 Enjoy!