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Lamb Curry

Chef.at.Home's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Everyday

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