Have you ever been to Vancouver? It's so lovely - the mountains, the people, the shops, the aqua bus, Granville market, the food, oh the food...a fantastic place to visit. If you have been, you've probably heard of Vij's - an incredible Indian restaurant worth lining up in the rain for. Vikram Vij and his wife have several cookbooks, I used Vij's Elegant and Inspired Indian Cuisine to make a Cinnamon Scented Lamb Curry and with a few tweaks it was a hot lamby bowl of whole30 appropriate deliciousness.
cinnamon scented lamb curry
barely adapted from Vij's Elegant & Inspired Indian Cuisine
2 lbs leg of lamb, trimmed & cubed
3 tbsp ghee + 3 tbsp ghee
1 tbsp cumin seed
2 onions, chopped
7 garlic cloves, finely chopped
1 tbsp ginger, finely chopped or grated
2 tbsp ground cumin
2 tsp ground coriander
1 tsp turmeric
10 cloves, whole
1 cinnamon stick
1 tsp cayenne pepper
1 tbsp salt
5 tomatoes, ripe & chopped
1 cup coconut milk
1 cup water
1/2 cup cilantro, rough chopped
Heat 3 tbsp ghee in heavy pot, add one layer of lamb cubes and brown. You may have to do this in batches, do not overcrowd. Remove from pot.
Add 3 tbsp of ghee and heat. Add cumin seeds and cook for about a minute. Add onions and cook until golden brown about 10 minutes.
Add garlic and ginger, sauté for 2 minutes. Add all of the spices - ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. Cook, stirring regularly for 5 minutes, or until oil separates from the spices. Add another tsp of ghee if spices start to stick. Add tomatoes, cook for another couple of minutes. Stir in coconut milk, add lamb and bring to a simmer. Cover and simmer for about 2 hours, until meat is tender. Add a 1/2 cup of water if curry is becoming dry.
Serve with cauliflower rice and cilantro.