Simple and delicious, lamb curry is a rich and hearty dish perfect for a crowd. In this recipe, combine seared boneless rib roasts stewed in a rich curry and serve on top of basmati rice garnished with your choice of cilantro, lemon wedges, and pistachio nuts.
Seared Rib Roast Stewed in a Rich Curry
2 pounds boneless lamb rib roast
1 teaspoon kosher salt
3/4 teaspoon black pepper, freshly cracked
2 tablespoons extra virgin olive oil, divided
2 medium onions minced
6 cloves garlic, minced
2 tablespoons curry powder
1 tablespoon ground coriander
1 tablespoon cumin
1/2 teaspoon turmeric
1 can crushed tomatoes (15 oz)
1 1/2 cup chicken stock
2 tablespoons fresh lemon juice
1/2 cup greek yogurt
Salt and pepper to taste
Seared lemon wedges (optional)
Chopped pistachio nuts (optional)
Pat the rib roasts dry and trim any unwanted fat or connective tissue before cutting into approximately 1-inch chunks and placing them in a bowl. Rub the meat with half the olive oil, salt, and pepper.
Heat the rest of the oil in a large, very heavy-bottomed pan. Once the oil is shimmering, add the lamb chunks and sear them on all sides. Look for deep rich browning on all sides. Remove the lamb and set it aside.
Add the minced onion and sauté for approximately 3-4 minutes or until translucent. Add the garlic and sauté for an additional 2 minutes. Add the dry spices and cook for 2-3 minutes, then add the crushed tomatoes, chicken stock, and lemon juice.
Adjust the heat until the sauce simmers relatively swiftly, not too fast, to avoid burning. The sauce will cook for approximately 25-30 minutes and must be stirred continuously.
Stir in the yogurt when the curry has thickened to a nice stewy, rich consistency. Return the seared lamb chunks and any juices that may have gone onto the plate. Once the lamb chunks have been brought up to the curry temperature, serve immediately with basmati rice and garnish with cilantro leaves and chopped pistachio nuts.
Hints and tips: While the curry is reducing, this is the perfect opportunity to prepare accompaniments for the dish, such as basmati rice or seared slices of lemon. Cilantro leaves and chopped pistachio nuts pair well with this dish.
Recipe contributed by Daniel Trefz, a culinary professional based in Kansas City.