In India Interlude, the Americans staying at a university in Ahmedabad, India ate many of their meals in a cafeteria. The chefs attempted to feed them food that was familiar, so they ended up serving mutton as a replacement for other meats that are mostly unavailable. Muslims don’t eat pork, Hindus don’t eat beef, so mutton was the meat that was provided for too many meals.
I had always thought that mutton was lamb, but the Americans never saw any sheep running around during their months-long stay. They did see many herds of goats, however. I was surprised to learn not very long ago that, in India and the Caribbean, mutton comes from goats. No wonder it tasted so different from American lamb!
Recently, the conservative governing body of Ahmedabad tried to restrict the sale of meat by impounding the carts of vendors who sold meat-based foods on the streets of its city. Fortunately, greater minds prevailed, and the court struck down this ruling. While I tend to believe vegetarian food is healthier, such restrictions seem to be an overreach of government, regardless of the country or city.
Curry powder isn’t Indian. It was an invention of the British in an attempt to replicate the flavor profile of some of the food they were eating when they governed India, prior to its independence in 1947. The Indian version of this spice mixture is garam masala, a blend of roasted spices containing turmeric, coriander, pepper, cinnamon, cumin, and other flavors. There is also a curry leaf plant, but it has a different flavor profile. For this recipe, a curry powder can be used, but preferably not a run-of-the-mill store-bought one, but a specialty blend like those sold by Penzey’s (https://www.penzeys.com/).
Lamb Curry
Ingredients
- 1 medium white onion chopped
- 1½ tbl. coconut or olive oil
- 1 lb. lamb shoulder trimmed of fat and cut into small pieces
- 1½ tbl. curry powder or garam masala
- ¼ tsp. turmeric
- 1 14 oz. can whole tomatoes crushed, including liquid
- 1 cup carrots chopped
- ½ tsp. salt
- 1 cup frozen petite peas thawed
optional:
- peeled and cubed potatoes, cauliflower florets, garbanzo beans, spinach
Instructions
- In a large pot, sauté onion in oil until translucent.
- Add the lamb, turmeric, and curry powder or garam masala and stir until the meat is no longer pink on the outside.
- Add the tomatoes, carrots, salt, and any optional vegetables (except the spinach).
- Simmer uncovered over low heat for 45 minutes.
- Add peas (and spinach, if using), stir and cook briefly until heated through.
- Serve over couscous or rice, or with naan or another Indian flatbread.