madbaker | Curry, For Science!

This week's Resolution Recipe: Lamb Kala Masala (Lamb in Onion-Coconut Curry).
"Kala masala, the cornerstone spice mix of Maharashtrian cuisine, was the inspiration behind this moderately spicy and smoky lamb curry."

Marinade
2 lb bone-in lamb stew meat, trimmed and cubed
2 cloves garlic (Ha! I used... more.)
salt as needed
1 Tbsp garam masala
red chili powder, as needed (I used 1/2 tsp)
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp pepper
1/2" fresh ginger, grated

Kala Masala
4 Tbsp veg oil, divided
1 large onion, thinly sliced
salt as needed
5-6 dried chiles (I used one as this batch has been quite spicy... and the one I used wasn't)
1 tsp sesame seeds
2 tsp white poppy seeds
1 Tbsp coriander seeds
3-4 cloves
1-2 dried bay leaves
6-8 peppercorns
1" cinnamon bark
1/4 cup unsweetened coconut flakes

cilantro and brown rice

Prepare the marinade: in a large bowl, combine spices and toss the lamb, making sure each piece is covered with the marinade.

Turn the CultPot to "Sauté". When hot, add 2 Tbsp oil and the onion. Season with a bit of salt to soften, and sauté for 8-10 minutes until the onion is golden brown. Add the kala masala spices, and sauté for 5-7 minutes until the coconut is golden brown and the spices are fragrant. Cancel the sauté and deglaze the bottom of the pot with 1/2 cup water. Let the mixture cool for 5-10 minutes. Transfer to a fud processor and grind to a smooth paste.

Sear the lamb in 2 Tbsp oil for 2 minutes per side. Add the remaining 1 cup water and deglaze as needed. Add the kala masala paste and toss well. Close the CultPot and cook on Meat/Stew for 40 minutes. Allow the pressure to release naturally.

Serve garnished with cilantro over brown rice.

What worked: It was a good dinner with lots of leftovers.

What didn't: Not spicy enough, which is the fault of the chile I used. A fair amount of dirty dishes. It wasn't smoky; I probably should have let the spices cook longer.

Will I make it again? Probably not.