Spicy Lamb Curry Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 tablespoons ground cumin
2 tablespoons ground ginger
1 tablespoon ground coriander
1 tablespoon ground fenugreek
4 garlic cloves, minced
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 pounds lamb stew meat, cut into 3/4-inch pieces
1 tablespoon olive oil
2 large onions, chopped
1/2 cup water
2 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon chili powder
1 cup (8 ounces) plain yogurt
3 cups hot cooked brown rice
Optional toppings: cubed fresh pineapple, flaked coconut and toasted sliced almonds
Instructions
In a large resealable plastic bag, combine the first seven ingredients. Add the lamb; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder.
Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.
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