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East Indian Lamb Curry

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Cook Time: 
25 Minutes

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