This is one of the best curries I’ve ever tasted! Ina Garten really comes through with this fabulous recipe. It has layers and layers of flavor. I used Ottolenghi Rose Harissa that I purchased on Amazon, and a wonderful curry from Penzy’s. If you love a good curry, try making this recipe, you won’t be sorry. I’ll definitely be making it again.
Recipe
2 lbs. boneless lamb shoulder, gristle and fat removed, cut into 1-inch pieces
1/4 c. curry powder
1 tsp. paprika
1 tsp. ground cumin
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme leaves
1/2 tsp. ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 c. olive oil
1 c. yellow onion, chopped
1 T. fresh ginger, chopped
3 garlic cloves, minced
2 c. chicken stock
1 can coconut milk
1/2 c. dry white wine
6 oz. tomato paste
1/2 c. brown sugar (light or dark)
3 T. pure maple syrup
1-2 T. harissa (depending on how much heat you like)
4 carrots, peeled and cut in 1-inch pieces
4 stalks celery, cut in 1-inch pieces
1/2 c. golden raisins
3 cans chickpeas, drained
Basmati rice, for serving
Plain Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for garnish
Place the cubed lamb in a large bowl. In another bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to thoroughly coat, and set aside for 30 minutes.
Put the chicken stock in a small saucepan and keep warm on the stove.
Meanwhile, heat the oil in a large Dutch oven over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the warm chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
— Ina Garten recipe, Food Network “Cook Like a Pro”