1½ pounds deboned Ontario lamb shoulder
3 tablespoons sunflower oil (in total for the recipe)
1 teaspoon kosher or sea salt
2 cups of chopped onions
1 tablespoon fresh ginger, finely minced
1 bird’s eye chili, finely chopped or 1 teaspoon dried chili flakes
1 tablespoon of yellow curry powder
1 tablespoon coriander powder
1 teaspoon cumin powder
6 cardamom seeds (ground)
1 cinnamon stick
1 – 1½ cups of beef broth
1 tablespoon tamarind paste*
2 tablespoons dried coconut cream powder or ½ cup canned coconut milk**
1 cup chopped fresh tomatoes
Handful of fresh coriander leaves for garnish
Cut the lamb shoulder into 1 inch cubes and remove the larger pieces of fat. Place in a bowl, sprinkle with salt, toss and set aside.
In a heavy pot (that has a lid), heat over medium heat, one tablespoon of oil, and sauté the onions, ginger and chili for 5 minutes. Add curry powder, coriander, cumin and ground cardamom and sauté on low for another 5 minutes. Remove and set aside in a bowl.
Add the remaining oil and increase the heat a medium. Quickly brown the seasoned lamb in two batches. Then add the spice onion mixture and stir well. Add the cinnamon stick, beef broth, tamarind paste and coconut milk and stir so everything is incorporated. Meat should be peeking through the liquid. Bring to boil and then lower the heat to simmering, cover. Check frequently to ensure it remains simmering. After one hour, add the tomatoes. Cook for about two hours in total till tender. Adjust seasoning and remove cinnamon stick.
Garnish with fresh coriander and serve with your favorite rice and fruit chutney.
* Tamarind Paste comes in a jar and can be purchased in Asian stores.
** Coconut Cream powder usually comes in small packages in the spice section of Asian stores and creates a less fat alternative to coconut milk in a can.