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Curried Lamb Indian Style

chef.jackson's picture
Ingredients
  Instant minced onion 3 Tablespoon
  Water 3 Tablespoon
  Shortening/Salad oil 2 Tablespoon
  Ground coriander seeds 1 Tablespoon
  Ground cardamom 1⁄2 Teaspoon
  Ground cumin seed 3⁄4 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Instant garlic powder 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Cinnamon stick 1
  Boneless lamb stew meat 1 1⁄2 Pound
  Water 1 1⁄2 Cup (24 tbs)
  Salt 3⁄4 Teaspoon
  Tomato puree 1⁄2 Cup (8 tbs)
  Yogurt 2 Tablespoon
Directions

Soak onion in 3 tablespoons water for 5 minutes.
Heat shortening in a skillet.
Add onions and spices and saute for 5 minutes, or until onions are limp and transparent.
Trim excess fat from the lamb, cut into 1-inch cubes, and add.
Cook lamb until lightly browned, about 10 to 15 minutes, over moderate heat.
Add water, salt, and tomato puree and blend with mixture.
Simmer for 30 to 40 minutes, or until sauce has thickened.
Add yogurt just before removing from heat.
Serve with hot cooked rice and chutney.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes
Servings: 
4

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