{"id":271,"date":"2012-04-11T21:32:26","date_gmt":"2012-04-11T21:32:26","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2012\/04\/11\/classic-lamb-curry\/"},"modified":"2012-04-11T21:32:26","modified_gmt":"2012-04-11T21:32:26","slug":"classic-lamb-curry","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2012\/04\/11\/classic-lamb-curry\/","title":{"rendered":"Classic Lamb Curry"},"content":{"rendered":"<ul>\n<li><strong>YIELD:<\/strong> 4 servings (serving size: 1 cup lamb mixture and 1 cup rice) <\/li>\n<li><strong>COURSE:<\/strong> Main Dishes <\/li>\n<\/ul>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Cooking spray<\/li>\n<li>2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces<\/li>\n<li>1 teaspoon vegetable oil<\/li>\n<li>1 1\/2 cups chopped onion<\/li>\n<li>5 whole cloves<\/li>\n<li>3 cardamom pods<\/li>\n<li>2 bay leaves<\/li>\n<li>1 (3-inch) cinnamon stick<\/li>\n<li>1 tablespoon ground coriander seeds<\/li>\n<li>1 tablespoon paprika<\/li>\n<li>2 tablespoons minced peeled fresh ginger<\/li>\n<li>2 teaspoons Garam Masala<\/li>\n<li>1\/2 teaspoon ground red pepper<\/li>\n<li>1\/2 teaspoon ground turmeric<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>2 cups finely chopped plum tomato (about 1\/2 pound)<\/li>\n<li>1 1\/2 cups water<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 cup chopped fresh cilantro, divided<\/li>\n<li>4 cups hot cooked long-grain rice<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p><strong>Nutritional Information<\/strong><\/p>\n<p><strong>Amount per serving<\/strong><\/p>\n<ul>\n<li>Calories: 457 <\/li>\n<li>Calories from fat: 22% <\/li>\n<li>Fat: 11.2g <\/li>\n<li>Saturated fat: 3.5g <\/li>\n<li>Monounsaturated fat: 4g <\/li>\n<li>Polyunsaturated fat: 1.8g <\/li>\n<li>Protein: 40.4g <\/li>\n<li>Carbohydrate: 46.8g <\/li>\n<li>Fiber: 4.5g <\/li>\n<li>Cholesterol: 112mg <\/li>\n<li>Iron: 5.7mg <\/li>\n<li>Sodium: 477mg <\/li>\n<li>Calcium: 70mg <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2012\/04\/11\/classic-lamb-curry\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Classic Lamb Curry&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-271","post","type-post","status-publish","format-standard","hentry","category-lamb"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=271"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/271\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}