Mauritian Lamb Curry
50% of the population on Mauritius is of Indian descent, making this lamb curry a great representation of their influence over Mauritian cuisine. Traditionally, mutton is used, which is an older sheep. The regular lamb you find at the grocery store will work just fine. The lamb is cooked in a variety of spices, then simmered with tomatoes until tender. Serve with basmati rice and roti.
Ingredients
- 3 tbsp vegetable oil
- 1 white onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 3 red bird’s eye chilies finely minced
- 12 curry leaves
- 3 tbsp cilantro stalks finely chopped
- 3 tbsp madras curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp fenugreek seeds
- 1 1/2 lbs leg of lamb cut into 2” cubes
- 2 roma tomatoes diced
- 1/2 cup water
- 1 cinnamon stick
Garnish
- cilantro chopped
Instructions
- Heat up the oil in a large sauté pan over medium high heat. Sauté the onions, garlic, ginger, and chilies for 5 minutes.
- Stir in the curry powder, curry leaves, cumin, coriander, cinnamon stick, fenugreek seeds, cilantro stalks, and a splash of water. Cook for a minute.
- Add in the lamb. Brown on all sides for 10 minutes.
- Add in the tomatoes and cook for 2 minutes.
- Pour in the water. Bring to a boil. Reduce heat to medium low and simmer for an hour.
- Uncover and cook for 15 minutes until the gravy thickens. Season with salt and white pepper. Garnish with chopped cilantro.
