Lamb curry rawlins plantation

Yield: 4 Servings MMM

Ingredients:

2 tb Coriander seeds
4 ts Cumin seeds
1 ts Fennel seeds Seeds from 6 cardamon pods
8 Black peppercorns
1 3" cinnamon stick
4 Whole cloves
1/2 Whole nutmeg Coarsely chopped
2 ts Turmeric
3 tb Water MMMMM------------------------CHILI PUREE-----------------------------
6 Dried red chilies (each 2"x1/4"x1/2")
3 lg Onion(s) chopped
1 tb Ginger Peeled and grated MMMMM-------------------------LAMB CURRY------------------------------
1/4 c Vegetable oil
2 lb Lamb shoulder Trimmed boneless Cut into 1-inch cubes
3 c (to 4 cups) water
4 md Boiling potatoes
1/2 c Canned unsweetened Coconut milk well-stirred
2 tb Lime juice
6 Plum tomatoes Seeded and chopped
3 Bell peppers In assorted colors Cut in thin strips
6 Curry leaves (opt)

Instructions:

Make Curry Paste: In a small heavy skillet dry-roast seeds and all spices except turmeric together over moderate heat stirring until fragrant and coriander seeds are several shades darker being careful not to burn them. Cool mixture and grind to a powder. In a bowl stir together spice powder turmeric and water to form a paste. Make Chili Puree: Wearing rubber gloves stem and seed chilies and cut with scissors into 1/2-inch pieces. In a small bowl soak chilies in warm water to cover for 20 min and drain in a sieve. Puree chilies onions and ginger in a food processor. In a heavy kettle (at least 5-quarts) heat oil over moderate heat until hot but not smoking and cook puree stirring until oil begins to separate from puree and puree begins sticking to bottom of kettle. Add curry paste and cook over moderately low heat stirring constantly 4 min. Add lamb and cook stirring until outside is not longer pink. Add water to just cover lamb and salt to taste and simmer covered 1-1 1/2 hours or until lamb is tender. Peel potatoes and cut into 3/4-inch cubes. Add potatoes to curry making sure they are covered with liquid and simmer uncovered until tender about 15 min. Stir in coconut milk lime juice tomatoes and bell peppers and simmer 5 min. Just before serving add curry leaves. Gourmet Magazine January 1996