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    Indian Lamb Curry

    Source of Recipe

    Submitted by Brandon Johnstun From Meals.com (Nestles)

    Recipe Introduction

    Here is a good start for someone to eat an easy Indian recipe. With this you make your own curry, instead of pouring it out of a spice bottle. This is a tomato based lightly spiced curry.

    Recipe Link: www.meals.com

    List of Ingredients

    Tools

    Knife
    Cutting board
    Measuring cup
    Measuring spoons, 1/4 Tsp, 1/2 Tsp, 1 Tsp, 1 Tbl
    Large heavy bottomed pot
    Stirring spoon
    Ziplock bag
    Can opener
    Garlic crusher


    Ingredients

    1 onion, peeled and chopped
    1 Tbl ground Coriander
    2 Cloves large garlic, crushed
    2 Tsp Gingerroot, grated fresh
    1 1/2 Tsp Turmeric, ground
    1 Tsp Salt
    1/2 Tsp Cumin, ground
    1/2 Tsp Black pepper
    1/4 Tsp Cayenne pepper
    1 lb Lamb shoulder, cut into 1-inch cubes
    1/4 C Vegetable oil
    1 Dried red chile pepper
    1 can (28-oz.) diced Tomatoes
    1 Tbl Unsweetened coconut
    1 package (10-oz.) frozen Peas

    Recipe

    Serves: 4
    Time required: Marinate: 8 hours Prepare: 15 minutes Cook: 25 minutes
    Difficulty: Easy


    Directions

    1. Mix onion, coriander, garlic, ginger, turmeric, salt, cumin, pepper and cayenne pepper in a small bowl.

    2. Coat lamb with mixture to marinate. Put in a ziplock with the air sucked out overnight.

    3. In a large, heavy-bottomed pot, heat oil over medium-high heat. Break chile over pan, crumbling into hot oil.

    4. Sauté lamb, onions and spices into pot, until well browned.

    5. Add undrained tomatoes and coconut milk and bring to a boil.

    6. Reduce heat and simmer for 15 minutes, or until sauce is thickened.

    7. Stir in peas and cook until thoroughly heated. Serve warm.


    Serve with

    Naan bread, yellow sweet rice, and dahl.

    Rice pilaf, naan, smoothie, and a green salad with a vinegrette flavored for India.

    Variations

    *You can add more hot peppers to make it hotter.

 

 

 


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