Lamb Curry
Yield
6 servingsPrep
20 minCook
95 minReady
115 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | kg |
leg of lamb
boned |
*
|
| 1 | tablespoon |
coriander seeds
|
|
| 2 | teaspoons |
black peppercorns
|
|
| 2 | teaspoons |
cardamom seeds
|
|
| 2 | teaspoons |
cumin seeds
|
|
| ½ | each |
cinnamon sticks
crumbled |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | teaspoons |
ginger
grated |
|
| 1 | stem |
lemongrass
10 cm long |
*
|
| 15 | ounces |
tomatoes, canned
|
|
| 2 | cups |
water
|
|
| 1 | cup |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | kg |
leg of lamb
boned |
*
|
| 15 | ml |
coriander seeds
|
|
| 1E+1 | ml |
black peppercorns
|
|
| 1E+1 | ml |
cardamom seeds
|
|
| 1E+1 | ml |
cumin seeds
|
|
| 0.5 | each |
cinnamon sticks
crumbled |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 1E+1 | ml |
ginger
grated |
|
| 1 | stem |
lemongrass
10 cm long |
*
|
| 433.5 | ml/g |
tomatoes, canned
|
|
| 473 | ml |
water
|
|
| 237 | ml |
coconut milk
|
|
Directions
Remove fat from lamb, cut lamb into 2½ cm cubes.
Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
Heat oil in a pan, add lamb in three batches, fry until brown, remove.
Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender.
Add spice mixture, stir-fry for 3 minutes.
Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil.
Reduce heat to low, simmer, uncovered, stirring often, for 1½ hours, or until lamb is tender.
NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies.
