Friday's Special, May 3

Friday's special is from India!

Indian Lamb Curry in a Bread Bowl

6 large cloves peeled garlic

One 3-inch piece peeled fresh ginger

¹⁄₄ cup plus 2 Tbsp. canola or olive oil

2 large white onions, chopped (about 3 cups)

4 bay leaves

2 small cinnamon sticks

1 tbsp. ground turmeric

¹⁄₄ cup plus 1 Tbsp. garam masala

3 medium tomatoes, chopped (2 cups)

2 ¹⁄₄ lb. boneless mutton or lamb shoulder, cut into 1-inch cubes

2 tbsp. kosher salt

3 medium russet potatoes (1 ³⁄₄ lb.), peeled and cut into 1-inch cubes

Leaves from 12 sprigs fresh cilantro

One 1-pound loaf unsliced white bread, cut crosswise into quarters

Directions:

• In a small food processor or mortar and pestle, add the garlic and ginger and pulse or pound until a paste forms. Set aside.
• In a large (8-quart) Dutch oven or heavy-bottomed pot, heat the oil over medium heat until it shimmers. 
• Add the onions, bay leaves, cinnamon sticks, and turmeric and cook, stirring occasionally, until the onions are softened, about 5 minutes. 
• Stir in the garam masala and ¹⁄₄ cup of the garlic-ginger paste (reserve any remaining paste for another use); cook for a few seconds, stirring to prevent the spices from burning.
•  Add the tomatoes and bring to a simmer; let cook for 5 minutes. Add the mutton and salt, stirring to coat the meat in the sauce and distribute the seasoning. 
• Simmer, stirring occasionally, 15 minutes. Stir in the potatoes and 2 cups water; bring to a boil, then reduce to a simmer. 
• Cook, uncovered, until the meat is tender and potatoes are soft, about 40 minutes.To serve, cut out most of the center of each bread quarter and reserve it whole, making sure to leave some bread at the base of each.
•  Divide among 4 plates and fill the bread bowls with the curry mixture. Garnish with the cilantro, and top or serve with the reserved bread pieces.