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Vij's Lamb Curry

Lee's picture

Vij's Lamb Curry (post #62822)

I bought Vij's cookbook when it first came out, but never used it until yesterday when I made the lamb curry with yogurt and tomatoes.  The flavor of cinnamon is supposed to be dominant and it was, although I added more than the 2" stick that's listed in the recipe.  The headnote says it's Vij's favorite meat curry.  The funny thing is, it reminds me a lot of my grandmother's Greek-style lamb stew.  She didn't add yogurt and hers wasn't as thick, but the dominant flavor (and aroma) of cinnamon, with a distinct undertone of cumin, are the same.  I used lamb shoulder instead of the cubed leg of lamb called for and pureed a small can of diced plum tomatoes instead of using fresh tomatoes, which are pretty awful right now.  I served it with a cucumber raita and Indian-style rice with whole spices and baby peas.  It was delicious.  I'm going to make the prawn curry next week, and I bought short ribs the other day for the cinnamon braised short ribs, which I want to make before it gets too warm for braises.


Has anyone made other recipes from this cookbook?

wonka's picture

(post #62822, reply #1 of 15)

I've made the chicken curry. I am planning on making the prawn curry and the eggplant/papaya and chickpea curry this week.

Lee's picture

(post #62822, reply #7 of 15)

That one caught my eye too.  My favorite chicken curry is the North Indian Chicken Curry from T&T, but I'll try Vij's next time I make one with chicken.

soupereasy's picture

(post #62822, reply #2 of 15)

The more I read about this book the more I think I am going to have to get it. That lamb curry sounds lovely.
Hmmm, Michael out of town this week, he'll never notice another book. I know it has been said before, but could you give me title and author?

Jean's picture

(post #62822, reply #3 of 15)

Not Lee, but you can find it Here.



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
soupereasy's picture

(post #62822, reply #5 of 15)

Thank you. You have no idea how you and those of your "ilk" help a confirmed technophobe such as myself. That, of course, is a complement. I married one of your "ilk".LOL

Jean's picture

(post #62822, reply #6 of 15)

Glad to enable when I can. :)



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
gardencat's picture

(post #62822, reply #4 of 15)

I'm glad you enjoyed it! That is the recipe I made from the book, only I used beef because I was not sure of my audience. I made it in the slow cooker and it was great! The yogurt disappeared and I would probably only add it toward the end next time if I was using the slow cooker again. I really liked it and so did my guests! I served it with brown basmati rice.
I'm looking forward to my next recipe--it is hard to pick just one. I think I'll pick one for this weekend.

Wolvie's picture

(post #62822, reply #8 of 15)

drat - I've not yet pruchased this book, even tho I loved the restaurant. I suppose I should break down and buy it.


Is this the first enable of the year between us, or the second?? ;-)


 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

Lee's picture

(post #62822, reply #9 of 15)

Is this the first enable of the year between us, or the second??


I'm not sure, but no doubt there will be more to come. :)


BTW, I put your recipe for tuna with veggie tian in my Must Try file.  The oil with tomato and garlic confit is unique.  Have to wait for decent tomatoes, but the dish sounds delicious.  

wonka's picture

(post #62822, reply #10 of 15)

The Prawn curry is outstanding. Yum. I also made the Black Chickpea curry (very good) and the Eggplant, Papaya and Black Chickpe curry (a huge hit).

Lee's picture

(post #62822, reply #11 of 15)

I don't remember seeing black chickpea curries.  I'll look for them.  I never did make the prawn curry last week, but it's on the short list.  Thanks for the report.  I'm looking forward to it.

wonka's picture

(post #62822, reply #12 of 15)

The black chickpea curry was pretty liquidy, I would use less water than the recipe calls for next time but the taste was great. (Black chickpeas are actually brown and a bit smaller than the regular yellow ones. The bag I bought from the Indian Market was called Kala Chana).

Lee's picture

(post #62822, reply #13 of 15)

Good to know.  Thanks!

Lee's picture

(post #62822, reply #14 of 15)

I've just made the curry base for Vij's prawn curry.  I'm picking up an undertaste, and I can't decide if it's sour or somewhat bitter.  Did yours taste faintly like either of those flavors?  I'm wondering if it could be the fenugreek, or perhaps I fried the cumin seeds a little too long.  I almost cut back on the saffron as it seemed like a lot for half the recipe.  Now that I think of it, it could be more of the medicinal flavor you get from too much saffron.  Well, it's a long way from being bad, anyway.  We'll see what it tastes like once the shrimp are added and it's ladled over rice. 

wonka's picture

(post #62822, reply #15 of 15)

There was definitely an undertaste but one that I liked. I served this at my potluck and have been asked to give the recipe to many of my guests. There was alot of the base left over but no shrimp. The next night I added more shrimp and scallops and that was nice too (my kids all liked this as well).