Wine-friendly Ragout of Curried Lamb
INGREDIENTS:
2 to 3 lbs of boneless leg of lamb, trimmed of fat and cut into 1” cubes
1/8 cup ghee (clarified butter) for sautéing. You can substitute cooking oil, but it’s not as good.
1-1/2 cups beef broth
½ cup dry red wine
½ cup plain yogurt
½ cup onion, sliced
2 cloves garlic, minced
1 Tbl ginger, chopped
1 Tbl curry powder (Madras is very good)
1 Tbl garam masala
1 tsp tumeric
1-1/2 tsp sugar
Salt to taste
Couple of grinds of black pepper
Cilantro, chopped to garnish
INSTRUCTIONS:
In a heavy covered casserole, sauté the lamb cubes in ghee, tossing to brown all sides. When meat is nicely browned, add onions, garlic and ginger, and continue sautéing for a couple more minutes.Add all the rest of the ingredients, except the cilantro, stir, cover, and simmer on a very low heat for about an hour, stirring about every 15 minutes until the lamb is tender to your liking.
Serve over steamed Basmati rice, sprinkle top of ragout liberally with the chopped cilantro.
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