Lamb with Tamarind and Chiles
Recipe Claudia Roden, The Book of Jewish Food, Alfred A. Knopf, 2001I’ve posted the recipe as written by Ms. Roden, but I find that the cooking times are not quite right. The potatoes don’t take that long to cook and the lamb found in the stores in the New York City area doesn’t seem to take that long to cook. You have to play it by ear.
Ingredients
- 2 pounds onions sliced or coarsely chopped
- 6-8 tablespoons vegetable oil I use ghee
- 4½ pounds lamb shoulder
- 6-10 cloves garlic crushed
- 1 teaspoon cumin
- 2 teaspoons ground coriander
- 3 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 8-10 tiny dried chiles I used 4-5 árbol chiles
- 3 pounds tiny new potatoes
- One 8-ounce canned coconut cream not lite
- 3 tablespoons tamarind paste
- 3 tablespoons sugar
Instructions
- Fry the onions in 3-4 tablespoons of oil on very low heat until soft and golden, keeping the lid on and stirring occasionally to keep the onions from burning. It may take 30-45 minutes because of the large quantity.
- Trim off skin and excess, but not all, fat from meat and cut into 1½-inch pieces. Fry in 3-4 tablespoons of oil in batches in a large heavy-bottomed pan, turning the pieces to brown them all over.
- Add the garlic, cumin, and coriander to the onions and stir well for a minute or so, then add the spiced onions to the meat. Cover with about 4 cups of water and bring to a boil. Remove the scum and add cinnamon, cloves, and chiles, then simmer, covered, on low heat for 1½-2 hours (I find that it takes less time), or until meat is very tender.
- Now add the well-washed potatoes and add about 2½ cups water (I don’t), just enough to cover. Add the coconut milk, tamarind, and sugar and simmer for 30–40 minutes until the potatoes are tender.
Nutrition
Calories: 827kcalCarbohydrates: 71gProtein: 51gFat: 40gSaturated Fat: 28gTrans Fat: 1gCholesterol: 137mgSodium: 175mgPotassium: 2021mgFiber: 10gSugar: 19gVitamin A: 195IUVitamin C: 59mgCalcium: 126mgIron: 8mg