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Lamb Curry

chef.jackson's picture
Ingredients
  Boneless lamb stew meat 2 Pound, fat trimmed and cut into 1-inch cubes
  Ghee 2 Tablespoon (Clarified Butter / Margarine)
  Onions 2 Cup (32 tbs), chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Turmeric 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Water 2 Cup (32 tbs)
  Fresh coriander 2 Tablespoon, chopped
Directions

MAKING
1. In a large Dutch oven or stew pot, melt the clarified butter over a medium flame.
2. Add the onion and garlic and sauté them until evenly browned.
3. Use a slotted spoon to remove the onions to a bowl and keep aside to be added later.
4. Add the meat to the hot fat and sauté it until it is evenly browned.
5. Add the spices to the meat and sauté until they release their aroma. Make sure to do this on a medium low heat to prevent the spices from burning.
6. Return the onion mixture to the pan and pour in the water.
7. Bring the liquid to a boil then reduce the flame.
8. Cover the pan and simmer the meat until it is tender. Stir occasionally to prevent the meat from sticking to the bottom.

SERVING
9. Serve the Lamb Curry over rice or with naan bread garnished with fresh coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
4

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