Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Lamb Curry
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1229
- Total Fat
- 104
- Saturated Fat
- 31
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 59
- Cholesterol
- 218
- Sodium
- 1707
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
Ingredients
4 pounds boneless, trimmed lamb shoulder
Salt and freshly ground black pepper
1 cup vegetable oil
3 onions, diced
2 tablespoons pureed garlic
2 tablespoons black mustard seeds
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons ground cumin
1 teaspoons dried red pepper flakes
2 quarts brown lamb stock or canned chicken broth
Plain yogurt and Fried Onions, for garnish
Directions
- Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
- Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.