Lamb Curry
photo by IngridH
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 tablespoons peanut oil
- 2 lbs boneless lamb shoulder
- salt
- fresh ground black pepper
- 2 cups thinly sliced onions, plus 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 2 tablespoons garam masala
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 cups meat stock or 1 1/2 cups vegetable stock
- 1⁄2 cup plain yogurt
- minced cilantro leaf
directions
- Heat the oil over medium-high heat in a large, deep skillet that has a cover.
- Add the lamb chunks a few a a time and brown them on all sides, seasoning with salt and pepper as they cook. Remove as they're brown.
- Remove all but 2 tbsp of the fat.
- Cook the sliced onions over medium heat, stirring occasionally, until golden brown (10-15 minutes).
- Add the chopped onion, garlic, ginger, Garam Masala, and cayenne. Stir and cook over medium heat for 3-4 minutes, until onion softens.
- Return the lamb to the stock, bring to a boil, reduce to low heat, and simmer for about 1 hour or until lamb is tender.
- Remove the cover and if there is too much liquid, return to high heat and reduce.
- Taste and adjust seasoning.
- Stir in yogurt, remove from heat, and serve garnished with cilantro.
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RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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