Lamb Curry “Bunny Chow”

Courtesy of Chef Marcus Samuelsson

Ingredients

• 1/2 cup Spiced Butter
• 2 medium, sliced Red Onions
• 2 three inch Ginger pieces, peeled and grated
• 6 Garlic cloves, crushed
• 2 Bird's Eye Chilies seeded, de-ribbed, finely chopped
• 2 teaspoons Paprika
• 2 teaspoons Ground Coriander
• 4 pods Cardamom
• 2 Bay Leaves
• 2 Cinnamon Sticks
• 1/4 teaspoon Powdered Saffron
• 1 teaspoon Ground Tumeric
• 1 teaspoon Black Peppercorns
• 2 pounds Boneless Leg of Lamb, cut into 2-inch cubes
• 6 chopped tomatoes or 3 cans chopped tomatoes
• 1 cup Coconut Milk
• 4 cups Water
• 3 large Yukon Gold Potatoes, peeled and cut in half
• 2 cups, 2-inch pieces Okra
• 1 cup Plain Yogurt

Spiced Butter Recipe

• 1 pound Unsalted Butter
• 1/2 medium, coarsely chopped Red Onion
• 1 Garlic clove, minced
• 3 inch piece Ginger, peeled and finely chopped
• 1 teaspoon Fenugreek Seeds
• 1 teaspoon Ground Cumin
• 1 teaspoon Cardamom Seeds
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Ground Tumeric
• 8 Basil Leaves

Spiced Butter

Melt butter in a medium saucepan over low heat, stirring frequently.  As foam rises to the top, skim and discard it.  Continue cooking, without letting the butter brown, until no more foam appears.  Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, tumeric, and basil and continue cooking for 15 minutes, stirring occasionally.

Remove from the heat and let stand until the spices settle.  Strain through a fine-mesh sieve before using.

Lamb Curry

Melt the spiced butter in a large sauté pan over medium heat.  Stir in the onions, ginger, garlic, and chilies and sauté until the onions are translucent, about 10 minutes.  

Add the paprika, coriander, cardamom, bay leaves, cinnamon sticks, saffron, tumeric, and peppercorns and cook, stirring constantly, until fragrant, about 30 seconds.  

Add the lamb and tomatoes, bring to a simmer, and simmer, uncovered, for 5 minutes.  Stir in the coconut milk and 2 cups of the water and bring to a simmer, then reduce the heat to low and simmer gently for 1 ½ hours.

Add remaining 2 cups of water and simmer, uncovered, for 40 minutes.  Add the potatoes, cover, and simmer until the meat is tender, about 40 minutes longer.

Add the okra and cook for 10 minutes, or until tender.  Remove from the heat, remove bay leaves, and stir in yogurt.

Serve in small, individual sized, hollowed white bread rolls (basically mini bread bowls).