Stewed Cinnamon-Scented Lamb Curry by Caitlin
This lamb curry is a good standard recipe to have on hand. It is very flavourful and goes well with rice or chapatti. It requires some time spent slowly cooking, picking up rich spice and cinnamon flavours, but the actual hands on cooking time is not too long. And, it tastes better in the days after it's made. Although I made this with lamb, Vij suggests that this recipe is also very good with goat meat. I also usually substitute canola oil for ghee, unless I really want to taste the distinctive buttery, rich 'ghee' taste.
I have both of the cookbooks from Vij's restaurant in Vancouver and I would describe the recipes as canadian, or fresher and healthier versions of traditional Indians recipes. I cook from these a lot! In our house, we have some favourites that appear at least once or twice a month at least on our table, including Paneer with Brussels Sprouts and red peppers and a lighter Palak Paneer made with coconut milk-which are both so good! I hope this stew meets your expectations of delicious home cooked Indian food.
I have both of the cookbooks from Vij's restaurant in Vancouver and I would describe the recipes as canadian, or fresher and healthier versions of traditional Indians recipes. I cook from these a lot! In our house, we have some favourites that appear at least once or twice a month at least on our table, including Paneer with Brussels Sprouts and red peppers and a lighter Palak Paneer made with coconut milk-which are both so good! I hope this stew meets your expectations of delicious home cooked Indian food.