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Indian Lamb Curry

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Ingredients

Adjust Servings:
1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 2 inch cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic

Nutritional information

421.4
Calories
310 g
Calories From Fat
34.5 g
Total Fat
12.3 g
Saturated Fat
83.4 mg
Cholesterol
81.7 mg
Sodium
7.2 g
Carbs
1.8 g
Dietary Fiber
3.1 g
Sugars
20.6 g
Protein
225 g
Serving Size

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Indian Lamb Curry

Features:
    Cuisine:

    A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Indian Lamb Curry, A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :


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    Steps

    1
    Done

    Heat Oil in Large Pan; Add Bay Leaves, Cardamom, Cinnamon Stick, Peppercorns, and Cloves.

    2
    Done

    When Leaves Begin to Sizzle and Fragrance Starts to Release, Add Onions and Saute Until Light Golden, About 12-15 Minutes, Stirring Frequently.

    3
    Done

    Stir in the Ginger Paste, Garlic, Chile Pepper, and Lamb.

    4
    Done

    Season the Lamb With Salt; Continue Cooking, Stirring Mix, For About 20 Minutes More, Adding a Little Water If Necessary to Keep Food from Sticking.

    5
    Done

    Add Turmeric, Coriander Powder, Cayenne, and Garam Masala; Stir For 5 Minutes, Adding 2 Tablespoons Water.

    6
    Done

    Add Diced Tomatoes, and Cook For 5 Minutes, Stirring Frequently.

    7
    Done

    Then Add 4 Cups of Water and Simmer For 15 Minutes, or Until Meat Is Getting Tender.

    8
    Done

    Lower Heat.

    9
    Done

    Whisk the Yogurt With a Fork; and Add to the Pot Slowly.

    10
    Done

    Then Cook Until Meat Is Done to Your Liking and Sauce Is Thickened.

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    Ophelia Mcclure

    Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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