Yellow curry of lamb from Luberon, inspiration Madras

4 personnes
20 min
1h10 environ
  • 600 g shoulder of lamb from Luberon
  •  2 sweet onions
  •  1 inch of fresh ginger
  •  2 garlic cloves
  •  4 tbsp olive oil
  •  1 bay leaf
  •  2 sprigs of thyme
  •  2 cloves
  •  2 cardamom seeds
  •  ½  cinnamon stick
  •  ½ tbsp of Madras yellow curry powder
  •  3 pinches of salt
  •  3 turns of your pepper mill
  •  150 ml plain yoghurt
  •  150 ml water
  •  100 ml coconut milk
  •  50 g cashew nuts
  •  A few sprigs of fresh coriander
As winter looms ahead, it is not unusual to start craving for spicy foodto give us a boost. Inviting the sun into your plate is just what you need? Well then, let your inspiration journey to Madras and your hands get busy making a lamb curry! What a joy to cook up this wonderful meat from Luberon in a flurry of spices and Indian flavours! Ginger, cardamom, cinnamon, yellow curry, and a host of other spices blend together in this creamy and delicate sauce made with yoghurt and coconut milk. 
Préparation
  1. Cut the lamb into inch-thick cubes.
  2. Chop the onions.
  3. Peel the ginger.
  4. Crush the garlic and ginger together in a mortar.
  5. Fry the onions gently in olive oil.
  6. Add the bay leaf, thyme, cloves, cardamom and cinnamon. Mix for a few seconds.
  7. Add the meat, curry powder and crushed ginger and garlic. Season with salt and pepper and fry the mixture for around 5 minutes.
  8. Add the yoghurt. Mix and cook until excess liquid has evaporated.
  9. Add the water, cover, and leave to simmer for around 50 minutes.
  10. 10 minutes before the end of cooking time, add the coconut milk and finish cooking without the lid to reduce the sauce.
  11. Pan-fry the cashew nuts without adding any oil to the pan.
  12. Garnish the plates with the curry accompanied by white basmati rice. Top with the coriander leaves and cashew nuts.

Tip: Depending on your tastes, you can add a touch of chilli to hot up this dish! Adding a side dish of plain yoghurt is also a good touch to cool the palate.

Photo credits: Anne Faubeau for C’est Ma Food.

À boire avec

To take the pleasure to further heights, the wine that you should serve with this dish should be powerful. The obvious choice: an A.O.C. Rasteau red wine with a deep colour and aromas of dark fruits. The balance of the pairing comes from finding equal levels of intensity. On the palate the elegant and complex tannins of the wine develop notes of spice and violet, perfectly suited to this exotic dish! The magic continues in the interaction with the roasted flavours of cashew nut and the lemony notes of the fresh coriander sprinkled over the tender lamb …

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