Indian Lamb Curry
Created by Sue on March 3, 2013
- Servings: 6
- Prep Time: 10m
- Cook Time: 1h
- Recipe #8454
Ingredients
- 1 1/2 pounds boneless lamb (trimmed of fat and cut into 1 pieces)
- Vegetable oil (1 cup)
- 2 bay leaves
- 1 black cardamom pod
- 1 stick (2 inch) cinnamon
- 10 peppercorns yellow onions (finely chopped)
- 1 tablespoon fresh ginger paste
- 2 teaspoons minced fresh garlic
- 1 green chili pepper, chopped (optional)
- Salt
- 1/2 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons garam masala
- 1 cup diced tomato
- 1/3 cup yogurt (plain)
- 2 tablespoons chopped fresh cilantro leaves
How to Make
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Step 1: Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
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Step 2: When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
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Step 3: Stir in the ginger paste, garlic, chile pepper, and lamb.
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Step 4: Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
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Step 5: Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
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Step 6: Add diced tomatoes, and cook for 5 minutes, stirring frequently.
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Step 7: Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
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Step 8: Lower heat.
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Step 9: Whisk the yogurt with a fork; and add to the pot slowly.
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Step 10: Then cook until meat is done to your liking and sauce is thickened.
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Step 11: Garnish with cilantro leaves.
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Step 12: Serve with steamed basmati rice, or hot Indian breads, such as Naan.
Nutritional Facts
- Serving Size: 1 (484.6 g)
- Calories 751.7
- Total Fat - 59.6 g
- Saturated Fat - 16.2 g
- Cholesterol - 74.8 mg
- Sodium - 99.2 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 5.7 g
- Sugars - 12.3 g
- Protein - 23.8 g
- Calcium - 118 mg
- Iron - 3.5 mg
- Vitamin C - 64.6 mg
- Thiamin - 0.3 mg