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Lamb Curry

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

95 min

Ready

115 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ kg leg of lamb
boned
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1 tablespoon coriander seeds
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2 teaspoons black peppercorns
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2 teaspoons cardamom seeds
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2 teaspoons cumin seeds
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½ each cinnamon sticks
crumbled
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2 tablespoons vegetable oil
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1 large onions
chopped
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2 each garlic cloves
crushed
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2 teaspoons ginger
grated
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1 stem lemongrass
10 cm long
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15 ounces tomatoes, canned
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2 cups water
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1 cup coconut milk
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Ingredients

Amount Measure Ingredient Features
1.5 kg leg of lamb
boned
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15 ml coriander seeds
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1E+1 ml black peppercorns
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1E+1 ml cardamom seeds
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1E+1 ml cumin seeds
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0.5 each cinnamon sticks
crumbled
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3E+1 ml vegetable oil
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1 large onions
chopped
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2 each garlic cloves
crushed
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1E+1 ml ginger
grated
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1 stem lemongrass
10 cm long
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433.5 ml/g tomatoes, canned
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473 ml water
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237 ml coconut milk
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 14679% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 18%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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