Classic Lamb Curry

Classic Lamb Curry
Photo by Randy Mayor

Ingredients

  • 2 teaspoons Garam Masala
  • 2 tablespoons minced peeled fresh ginger
  • 1 (3-inch) cinnamon stick
  • 2 bay leaves
  • 3 cardamom pods
  • 5 whole cloves
  • 1 ½ cups chopped onion
  • + 13 more ingredients
    • 1 teaspoon vegetable oil
    • 2 garlic cloves, minced
    • 1 tablespoon ground coriander seeds
    • 4 cups hot cooked long-grain rice
    • ½ cup chopped fresh cilantro, divided
    • ½ teaspoon ground turmeric
    • ½ teaspoon ground red pepper
    • 1 tablespoon paprika
    • Cooking spray
    • ½ teaspoon salt
    • 1 ½ cups water
    • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
    • 2 cups finely chopped plum tomato (about 1/2 pound)

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 on...

View full recipe at My Recipes

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