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Indian Lamb Curry

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, C, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 dried red chillies

  2. 2 teaspoons coriander seeds

  3. 1 teaspoon cumin seeds

  4. 1 teaspoon black peppercorns

  5. 1 teaspoon cardamom seeds

  6. teaspoon turmeric

  7. 1 1/5 kg boneless lamb leg

  8. 2 tablespoons vegetable oil or ghee

  9. 1 onion, sliced

  10. 2 teaspoons chopped ginger

  11. 3 cloves garlic, chopped

  12. cup yoghurt

  13. cup water

  14. 6 cloves

  15. 1 cinnamon stick

  16. 4 long green chillies, slit in half, seeds removed (if desired)

Instructions Jump to Ingredients ↑

  1. Place red chillies, coriander, cumin, peppercorns and cardamom in a small frying pan. Cook over high heat until fragrant. Remove and place in a spice grinder along with the turmeric. Grind to a powder.

  2. Trim lamb of excess fat and cut into 4cm cubes.

  3. Heat oil in a large heavy-based saucepan. Add onion and cook until golden. Add ginger and garlic and cook a further couple of minutes. Add the spice mix.

  4. Add lamb and stir to coat with the spices. Mix in the yoghurt along with the water, cloves, cinnamon and green chillies. Simmer, covered for 1½ hours or until lamb is tender. Remove the lid and continue cooking until the sauce is reduced and thickened.

  5. Serve with rice and naan bread.

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