Lamb Curry

Name: Lamb Curry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon fennel seed; 2 teaspoons cumin seeds; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 teaspoon curry powder; 1 teaspoon salt; 4 teaspoons sweet Hungarian paprika; 1/4 teaspoon cayenne pepper; 2 large onions; 2 tablespoons vegetable oil; 1 lb boneless lean stewing lamb; 3 medium jalapeno chiles, minced; 3 tablespoons grated fresh ginger; 2 cups water or 2 cups broth; 450 ml nonfat yogurt

Submitted by Jenny Sanders

"I adapted this from several other lamb curries, until I had one that I thought was just right! Commercial curry powder mixtures make a good starting point to customize in your own way, and in spite of the length of the ingredient list this is not at all difficult to put together."

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photo by Jenny Sanders

Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 4

ingredients

1 tablespoon fennel seed
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
¹⁄₄ teaspoon ground cloves
1 teaspoon curry powder
1 teaspoon salt
4 teaspoons sweet Hungarian paprika
¹⁄₄ teaspoon cayenne pepper
2 large onions
2 tablespoons vegetable oil
1 lb boneless lean stewing lamb
3 medium jalapeno chiles, minced
3 tablespoons grated fresh ginger
2 cups water or 2 cups broth
450 ml nonfat yogurt

directions

Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
Peel and chop the onions; mince the Jalapenos and grate the ginger.
Saute the onions in the oil until soft and translucent.
Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
Add the minced jalapenos and grated ginger and the mixed spices.
Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.

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Reviews

This was good. Added some peas, and only used spices at half amounts so it was milder - next time will make with full. Will make again. Thanks.

Messy44
This had a "dusty" flavor instead of a more than a in-your-face spiciness. I served over jasmine rice. I had to make some modifications because I didn't have fennel. I also used only 1 T of ginger, but I should have used at least one more. I am a curry newbie so I left out the jalapenos because I am spice shy. The lamb I used was a steak cut from a bone-in leg peice. It was a great consistency for this. I was worried it would be tough but it was great. I liked it, and hubby is bringing leftovers to work today. Thanks!

Demandy
Excellent! I had left over leg of lamb for one. I scaled down your recipe to serve 2 and used the leftover meat. Instead of the yogurt, I added 2 fresh Roma tomatoes, chopped. Served it over whole grain couscous. Something I will prepare again.

PaulaG

RECIPE SUBMITTED BY

Jenny Sanders

Cambridge, Ontario

I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.

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