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Indian Lamb And Vegetable Curry

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Ingredients

Adjust Servings:
1 tablespoon cumin seed
10 cardamom seeds
1 teaspoon fennel seed
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon cayenne pepper
4 tablespoons vegetable oil
1 onion thinly sliced
3 garlic cloves finely chopped
1 tablespoon finely chopped peeled fresh ginger

Nutritional information

779.2
Calories
461 g
Calories From Fat
51.3 g
Total Fat
20.4 g
Saturated Fat
152 mg
Cholesterol
193.4 mg
Sodium
32.2 g
Carbs
6.6 g
Dietary Fiber
6.7 g
Sugars
48.1 g
Protein
773g
Serving Size

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Indian Lamb And Vegetable Curry

Features:
    Cuisine:

    This recipe has amazing flavor! It's probably just me but I couldn't get the sauce to thicken and it was more soupy than I anticipated.

    • 170 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indian Lamb and Vegetable Curry,This recipe is courtesy of Chef Curtis Stone. When I saw him making this on “Take Home Chef” I knew I would have to try it. It takes time to make but so worth the effort, it’s one of the best curries I have ever tasted.,This recipe has amazing flavor! It’s probably just me but I couldn’t get the sauce to thicken and it was more soupy than I anticipated.,This recipe is courtesy of Chef Curtis Stone. When I saw him making this on “Take Home Chef” I knew I would have to try it. It takes time to make but so worth the effort, it’s one of the best curries I have ever tasted.


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    Steps

    1
    Done

    Stir All the Seeds in a Heavy Medium Skillet Over Medium Heat Until Fragrant and Toasted, About 8 Minutes. Let Cool.

    2
    Done

    Crush the Seeds With a Mortar and Pestle Until They Form a Powder. Alternately, You Can Use a Coffee Grinder to Grind the Spices. Stir in the Cayenne Pepper, Curry Powder and Turmeric. Heat 2 Tablespoons of Oil in a Heavy Large Pot Over Medium-High Heat. .

    3
    Done

    Add the Onion Slices and Saute Until They Become Pale Golden Brown, About 8 Minutes. Add the Garlic and Ginger and Saute For 2 to 3 Minutes, or Until Tender. Add the Spice Mixture and Saute For a Further 2 Minutes. Transfer the Onion Mixture to a Bowl. Heat the Remaining 2 Tablespoons of Oil in the Same Sauce Pan Over High Heat.

    4
    Done

    Sprinkle the Lamb With Salt and Pepper. Add the Lamb and Cook Until Brown on All Sides, About 10 Minutes. Return the Onion Mixture to the Pot. Stir in the Tomatoes. Stir in the Water.

    5
    Done

    Bring the Liquid to a Simmer and Continue to Simmer Over Medium-Low Heat For 1 Hour, Stirring Occasionally. Add the Potatoes, Carrots and Celery. If Necessary, Add More Water to Cover the Meat and Vegetables. Cook Until the Vegetables Are Almost Tender, Stirring Occasionally, About 30 Minutes. Add the Peas and Quartered Tomatoes. Season With Salt and Cook For 5 Minutes. Stir in the Coconut Milk.

    6
    Done

    Simmer For 5 Minutes, or Until the Vegetables and Meat Are Tender and the Sauce Coats Thickens Slightly. Add the Spinach. Stir For 1 to 2 Minutes or Until the Spinach Wilts. Serve With Steamed Basmati Rice Infused With Saffron.

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    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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