1Mix 2 pounds lamb cubes with 1/4 cup vinegar and marinate for 30 minutes at room temperature.
2Process 1 coarsely chopped onion, 3 cloves garlic, and a peeled, sliced 2-inch section of ginger to a paste. Fry in 2 tablespoons oil in a large pan over medium-high heat until fragrant.
3Add 1 tablespoon ground coriander, 2 teaspoons paprika, 1 teaspoon cayenne, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1/2 teaspoon ground fenugreek seed, and 1 whole sprig curry leaf. Stir-fry for several minutes. Remove from the pan and set aside.
4Drain the lamb, reserving the marinade. Add 2 tablespoons more oil to the pan. Add the lamb cubes, working in batches if necessary, and brown lightly. Add 1 13.5-ounce can unsweetened coconut milk along with the reserved marinade and bring to a boil. Lower the heat, and simmer 1 hour uncovered, or until the lamb is tender. Season to taste with salt, black pepper, and a sprinkle of curry powder. Discard curry leaf sprig before serving.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
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