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Lamb Curry with Yogurt

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Submitted by ER

This unique and scrumptious dish uses curried lamb and a yogurt sauce to bring a whole new meaning to the word “flavor".

YIELD

4 servings

PREP

3 hrs

COOK

1 hrs

READY

5 hrs

Ingredients

4 4
EACH EACH GREEN CHILI PEPPERS
chopped *
1 15
TABLESPOON ML GINGER
fresh, minced
2 2
EACH EACH GARLIC CLOVES
minced
1 1
EACH EACH ONIONS
minced
2 3E+1
TABLESPOONS ML CORIANDER SEEDS
ground
2 1E+1
TEASPOONS ML TURMERIC
ground
1 5
TEASPOON ML CUMIN SEEDS
ground
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML MUSTARD SEEDS
ground
4 946
CUPS ML YOGURT, PLAIN
2 907.2
POUNDS G LAMB
boneless
1 1
EACH EACH ONIONS
sliced
2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
1 1
X X SALT
to taste *

Directions

Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours.

Sauté sliced onion in clarified butter. Do not let onion brown. Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1½ hours. Season with salt to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 545g (19.2 oz)
Amount per Serving
Calories 794 61% from fat
 % Daily Value *
Total Fat 54g 82%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 878mg 37%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 103g
Vitamin A 12% Vitamin C 92%
Calcium 43% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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