Without knowing exactly what Gramps was doing, it's hard to figure out the missing step. But ...
Assuming you're using a tough, inexpensive cut of lamb which requires a long pre-cook. Simmer the lamb with onions, carrots, a few black pepper corns, a bay leaf and a little salt, until tender. Simmer -- don't boil. When the water starts to simmer, a scum will form on top. Skim the scum and discard it. Check again in ten minutes and skim again. Continue simmering until the meat is just tender -- do not overcook or the lamb will become stringy.
Remove the lamb from the broth, and reserve it, tightly covered so it doesn't dry out. As soon as the broth has settled, de-fat it by skimming or using a separator; or you may chill it and the fat will congeal on the top and be easily removed. Strain the stock and discard the aromatics. Reserve the stock.
Finely slice some onion. The right cut is important. Slice. Not chop or dice. Fine. Nor rough or coarse. Crush some fresh ginger and some fresh garlic, then mince them very fine, and crush again with the flat of your knife.
The following sequence is important: Heat some ghee (clarified butter) and/or oil in a large frying pan or wok. Add the onions, and fry until just starting to brown. Add the "curry powder," using a good garam masala or a strong Madras style curry powder. ("Sun Brand" Madras curry powder is useful for some things, but is less than ideal for this purpose. Based on your description of the color, Gramps probably used garam masala.) Cook the spices until they become very fragrant, about two minutes. Then add the garlic and ginger. Allow to cook for a minute or two. Add the potatoes allow them to cook briefly, and stir to coat the potatoes in the spice mixture, allow to cook another minute or two. Add some of the broth; enough for the amount of gravy desired. Cook the stock down by about a third. Add enough canned (unsweetened) coconut milk to replace the stock. Reduce to a simmer. Add the lamb. You will notice the onions disappear as they dissolve in the sauce. This, along with the coconut milk, and the action of the cooked spices should be enough to thicken the gravy to the desired consistency without additional flour.
Personally, I use a better cut of lamb and brown it before the onions, then remove and return to the curry later. I use beef and lamb bones to make a simple stock, or use regular beef stock. The difference in the final product is slight. If you make stock from the bone of a left-over leg of lamb, it's called "Scotch Broth." Sometimes, instead of lamb I use goat. As a great Raja once said, "I loves me some goat curry."
Yesterday Madras, today vindaloo, and tomorrow the phaal!
BDL
Last edited by boar_d_laze; 05-28-2008 at 09:02 PM.
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