Curried Lamb Indian Style Recipe
Ingredients
| Instant minced onion | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| 2 tablespoons shortening or salad oil | ||
| 1 tablespoon ground coriander seed | ||
| Cumin seed | 3/4 Teaspoon | |
| 1/2 teaspoon each of ground cardamom, tumeric, and ginger | ||
| 1/4 teaspoon instant garlic powder | ||
| 1/8 teaspoon each of ground red and black pepper . | ||
| Cinnamon stick | 1 | |
| 1 1/2 pounds boneless lean lamb stew meat | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Tomato puree | 1/2 Cup (16 tbs) | |
| Yogurt | 2 Tablespoon | |
Directions
Soak onion in 3 tablespoons water for 5 minutes.
Heat shortening in a skillet.
Add onions and spices and saute for 5 minutes, or until onions are limp and transparent.
Trim excess fat from the lamb, cut into 1-inch cubes, and add.
Cook lamb until lightly browned, about 10 to 15 minutes, over moderate heat.
Add water, salt, and tomato puree and blend with mixture.
Simmer for 30 to 40 minutes, or until sauce has thickened.
Add yogurt just before removing from heat.
Serve with hot cooked rice and chutney.
Makes 4 servings.
Heat shortening in a skillet.
Add onions and spices and saute for 5 minutes, or until onions are limp and transparent.
Trim excess fat from the lamb, cut into 1-inch cubes, and add.
Cook lamb until lightly browned, about 10 to 15 minutes, over moderate heat.
Add water, salt, and tomato puree and blend with mixture.
Simmer for 30 to 40 minutes, or until sauce has thickened.
Add yogurt just before removing from heat.
Serve with hot cooked rice and chutney.
Makes 4 servings.
Chef
