Lamb Curry
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt1 cup
Vegetable Oil2 tbsps
Garlic (pureed)2 tbsps
Black Mustard Seed2 tbsps
Garam Masala2 tsps
Turmeric2 tsps
Ground Cardamom2 tsps
Ground Cumin1 tsps
Red Pepper Flake (dried)Directions:
1
Cut meat, as uniformly as possible, into 2 by 3 inch cubes
2
Generously sprinkle with salt and pepper
3
Heat oil in a large Dutch oven over high heat
4
Cook meat until golden brown on all sides, then reserve on a platter
5
In same pot, cook onions, stirring occasionally, until golden
6
Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally
7
Return meat to pan and pour in lamb stock
8
Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes
9
Occasionally skim and discard fat that rises to the top
10
Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic
11
Garnish with yogurt and Fried Onions
12
Serve immediately