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Tomato Lamb Curry Recipe
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Bay leaves||3 , crumbled|
|Cinnamon stick||1 Inch|
|Boneless lean lamb||1 Pound, cut into large bite-size pieces|
|Onion||1 Large, peeled and grated|
|Ground ginger||1⁄2 Teaspoon|
|Finely chopped garlic||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Tomato||1 Large, finely chopped|
|Chopped coriander leaves||1 Tablespoon|
Calories 331 Calories from Fat 183
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 80 mg
Sodium 316.8 mg13.2%
Total Carbohydrates 13 g4.3%
Dietary Fiber 3.7 g14.7%
Sugars 4.7 g
Protein 25 g49.4%
Vitamin A 21.1% Vitamin C 24.2%
Calcium 5.2% Iron 15.4%
*Based on a 2000 Calorie diet
When hot, add the bay leaves, cinnamon, cloves, cardamom pods, and peppercorns and cook until they begin to pop, 2-3 minutes.
Add the lamb and onion and cook, stirring, until the onion and the lamb are lightly browned.
Stir the ginger, garlic, turmeric, ground coriander, chili powder, and salt into the saucepan, turn the heat to medium-low, and cook for 3-4 minutes.
Add the chopped tomato to the mixture, stirring well, and cook for 5 minutes, until the tomato becomes very soft.
Add 1 3/4 cups hot water to the pan, bring to the boil, cover, and simmer over low heat for 1 hour, until the meat is tender.
Stir in the chopped coriander leaves and serve with Basmati Pilaf.