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Tomato Lamb Curry

Desi.Foods's picture
  Vegetable oil 1⁄4 Cup (4 tbs)
  Bay leaves 3 , crumbled
  Cinnamon stick 1 Inch
  Cloves 4
  Cardamom pods 4
  Peppercorns 4
  Boneless lean lamb 1 Pound, cut into large bite-size pieces
  Onion 1 Large, peeled and grated
  Ground ginger 1⁄2 Teaspoon
  Finely chopped garlic 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Tomato 1 Large, finely chopped
  Chopped coriander leaves 1 Tablespoon

Heat the oil in a saucepan over medium heat.
When hot, add the bay leaves, cinnamon, cloves, cardamom pods, and peppercorns and cook until they begin to pop, 2-3 minutes.
Add the lamb and onion and cook, stirring, until the onion and the lamb are lightly browned.
Stir the ginger, garlic, turmeric, ground coriander, chili powder, and salt into the saucepan, turn the heat to medium-low, and cook for 3-4 minutes.
Add the chopped tomato to the mixture, stirring well, and cook for 5 minutes, until the tomato becomes very soft.
Add 1 3/4 cups hot water to the pan, bring to the boil, cover, and simmer over low heat for 1 hour, until the meat is tender.
Stir in the chopped coriander leaves and serve with Basmati Pilaf.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 331 Calories from Fat 183

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 316.8 mg13.2%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3.7 g14.7%

Sugars 4.7 g

Protein 25 g49.4%

Vitamin A 21.1% Vitamin C 24.2%

Calcium 5.2% Iron 15.4%

*Based on a 2000 Calorie diet

Tomato Lamb Curry Recipe