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Lamb Curry's picture
  Sunflower oil 2 Tablespoon
  Lean lamb leg 2 Pound, cubed (1 Kilogram)
  Onions 3 , finely chopped
  Red chilies 2 , seeded and finely chopped
  Garlic 2 Clove (10 gm), crushed
  Green cardamom pods 8 , split
  Cinnamon stick 1
  Ground coriander 2 Tablespoon
  Ground cumin 2 Tablespoon
  Turmeric 1 Teaspoon
  Grated nutmeg 1 Teaspoon
  Freshly squeezed lime juice 2 Tablespoon
  Paprika 1 Tablespoon
  Natural low fat yogurt 10 Fluid Ounce (300 Milliliter)
  Cornflour 1 Teaspoon
  Canned chopped tomatoes 13 Ounce (1 Can Or 397 Grams)
  Freshly ground black pepper To Taste

1. Heat oil in a saucepan. Brown lamb on all sides and set aside.
2. Add onions, chillies, garlic, cardamom and cinnamon. Cook for 10 minutes or until onions are golden and soft. Remove cinnamon stick and set it aside.
3. Stir in coriander, cumin, turmeric and nutmeg. Cook for 3-4 minutes or until spice mixture is dry; stir in lime juice and cook for 1 minute. Add paprika. Mix yogurt with cornflour; gradually stir into pan, then add tomatoes, and pepper.
4. Return lamb and cinnamon stick to pan and mix well. Cover and simmer for 1-1 1/2 hours, until tender. Remove cinnamon stick and serve.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3008 Calories from Fat 1684

% Daily Value*

Total Fat 188 g289%

Saturated Fat 79 g394.8%

Trans Fat 0 g

Cholesterol 707.1 mg235.7%

Sodium 1127.4 mg47%

Total Carbohydrates 141 g47.1%

Dietary Fiber 37.4 g149.6%

Sugars 43.1 g

Protein 201 g401.7%

Vitamin A 217.3% Vitamin C 211.8%

Calcium 130.8% Iron 221.9%

*Based on a 2000 Calorie diet

Lamb Curry Recipe