Classic Lamb Curry

  • YIELD: 4 servings (serving size: 1 cup lamb mixture and 1 cup rice)
  • COURSE: Main Dishes

Ingredients

  • Cooking spray
  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • 1 teaspoon vegetable oil
  • 1 1/2 cups chopped onion
  • 5 whole cloves
  • 3 cardamom pods
  • 2 bay leaves
  • 1 (3-inch) cinnamon stick
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon paprika
  • 2 tablespoons minced peeled fresh ginger
  • 2 teaspoons Garam Masala
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground turmeric
  • 2 garlic cloves, minced
  • 2 cups finely chopped plum tomato (about 1/2 pound)
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cilantro, divided
  • 4 cups hot cooked long-grain rice

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.

Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.

Nutritional Information

Amount per serving

  • Calories: 457
  • Calories from fat: 22%
  • Fat: 11.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.8g
  • Protein: 40.4g
  • Carbohydrate: 46.8g
  • Fiber: 4.5g
  • Cholesterol: 112mg
  • Iron: 5.7mg
  • Sodium: 477mg
  • Calcium: 70mg

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