East Indian Lamb Curry
|Vegetable oil||6 Tablespoon, divided|
|Onions||2 Medium, peeled and coarsely chopped|
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
|Minced fresh ginger||1 Tablespoon|
|Garlic cloves||5 Small, chopped|
|Ground cumin seeds||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Plain nonfat yogurt/Plain low-fat yogurt||3⁄4 Cup (12 tbs)|
|Lean boneless lamb/2 pounds boneless beef round||2 Pound, cut into pieces 1 x 1/2 inch pieces (From The Leg Or Rib)|
|Red potatoes||4 Small, pared and diced|
|Fresh green beans||8 Ounce, trimmed and cut into 1-inch lengths|
|Minced fresh cilantro/Minced parsley||3 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Heat 3 tablespoons oil in a large, heavy-bottomed skillet with a lid over medium-high heat.
Add onions; cook, stirring constantly, about 8 minutes, or until browned.
Add almonds, ginger and garlic; cook, stirring constantly, over medium heat for 5 minutes.
Add cumin, ground coriander and cardamom; cook, stirring, for 1 minute.
Transfer onion mixture to a food processor or blender; puree.
Add beef broth and yogurt; process until smooth.
Heat remaining 3 tablespoons oil over medium heat in the same skillet.
Brown meat in batches, about 3 minutes for each batch.
After cooking all the meat, return it all to the skillet.
Add pureed onion mixture, potatoes and green beans; stir to combine.
Bring to a boil.
Reduce heat and simmer, covered, for 20 to 25 minutes, stirring occasionally.
Garnish with minced cilantro.