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Ground Spicy Lamb Curry with White Rice

  • 6servings
  • 45minutes

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Source: www.cooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 1 stick cinnamon , about 2 inches long

  3. 1 tablespoon fennel seeds

  4. 1 bay leaf

  5. 6 whole cloves

  6. 2 medium onions , chopped

  7. 1 tablespoon minced fresh ginger

  8. 3 cloves garlic , minced

  9. 1 tablespoon ground coriander

  10. 1/4 teaspoon cayenne pepper

  11. 1 cup chopped tomatoes

  12. 2 pounds ground lamb or beef

  13. 1 teaspoon salt

  14. 1 cup frozen peas

  15. 2/3 cup chopped fresh cilantro

  16. Chopped cucumber for garnish

  17. Cooked white rice for serving

Instructions Jump to Ingredients ↑

  1. In a large saut辿 pan over medium heat, heat the oil. Add the cinnamon stick, fennel seeds, bay leaf, and cloves. Cook for 2 minutes. Add the onions, ginger, garlic, and coriander and cook for 1 minute more.

  2. Stir in the cayenne pepper and tomatoes and cook for 2 minutes. Add the ground lamb or beef and simmer for 25 minutes. Season with the salt. Finally add the peas and the chopped cilantro. Cook for 3 minutes, or until the peas are heated through.

  3. Serve with a garnish of chopped cucumber on the side and a portion of white rice.

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