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Syrian Christian Lamb Curry with Potatoes
Kerala Syrian Christian lamb: marinated in vinegar and freshly ground coriander, fennel, pepper and cinnamon, braised with crisp-fried potatoes and finished with a mustard seed and curry leaf tempering.
- YieldServes 6
- Hands-on45 min
- Total2 h 48 min
- Difficulty
Ingredients
spice blend
- 2 tspcoriander seeds
- 2 tspfennel seeds
- 2 tspblack peppercorns
- 1 tspcumin seeds
- 1 stickcinnamon stick (7.5 cm), broken into pieces
- 450 gboneless leg of lamb, fat trimmed, cut into 2.5 cm cubes
- 120 mlcider vinegar (or distilled white or malt vinegar)
- 1½ tspcoarse kosher or sea salt
- 1 tspcayenne
- ½ tspground turmeric
- 1small red onion, coarsely chopped
- 20 gfresh ginger, four thin slices
- 4 cloveslarge garlic cloves
- 450 grusset or Yukon Gold potatoes, peeled, cut into 2.5 cm cubes and held in cold water
- 75 mlcanola oil, divided
- ¼ cupfresh cilantro leaves and tender stems, finely chopped
tempering
- 1 tspblack or yellow mustard seeds
- 18 leavesfresh curry leaves
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