Tender Lamb Curried with Daikon Radish)
- 2 lbs. boneless lamb, cut into 1-in pieces (can be substituted with goat or chicken)
- 3 cups daikon (mula), cut into 1-in long strips
- 1 cup red bell pepper, cut into 1-in long strips
- 1 cup onion, sliced
- 2 cups broth or water
- 1 cup tomatoes, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, finely grated
- 1 teaspoon mustard seeds
- 5 tablespoons cooking oil
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 2 bay leaves
- Salt and Pepper
- 2 tablespoons cilantro, finely chopped, for garnish
- In a large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan heat two tablespoons of cooking oil, brown lamb pieces, and set aside.
- Drain the oil, and add remaining three tablespoons of oil; splitter mustard seeds till dark.
- Add chopped onions and sauté till light brown.
- Add turmeric, garlic, ginger, cumin, curry powderand salt.
- Stir for a minute or so on low heat.
- Add daikon and red bell pepper to the onion mixture.
- Stir-fry till wilting occurs.
- Transfer browned lamb pieces to the pan, mix well for about two minutes.
- Add tomatoes, bay leaves and broth to the lamb mixture.
- Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 20 min.
- Garnish with chopped cilantro. Serve with rice, or roti (flat bread).
Author: Tulsi Regmi
Originally posted 2009-12-14 12:06:10.