Classic Lamb Curry

Name: Classic Lamb Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 3 cardamom pods; 1 stick (3-inch) cinnamon; 946 milliliters hot cooked long-grain rice; 118 milliliters chopped fresh cilantro, divided; 2 Tbsps minced peeled fresh ginger; 2 teaspoons Garam Masala; 2 garlic cloves, minced; 1 Tbsp ground coriander seeds; 1 teaspoons ground red pepper; 1 teaspoons ground turmeric; 907 grams boneless leg of lamb, trimmed and cut into 1-inch pieces; 355 milliliters chopped onion; 1 Tbsp paprika; 227 grams cups finely chopped plum tomato (about; 1 teaspoons salt; 1 teaspoon vegetable oil; 355 milliliters water

Classic Lamb Curry might be just the main course you are searching for. This recipe serves 4. One serving contains 456 calories, 36g of protein, and 9g of fat. Head to the store and pick up bay leaves, plum tomato, ginger, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add lamb, and cook for 5 minutes on all sides or until browned.

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Lamb

Remove lamb from pan.

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Lamb

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Frying Pan

Heat the oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute.

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Coriander

Cinnamon

Garlic

Onion

Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro.

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Cilantro

Tomato

Water

Lamb

Salt

Serve over rice; sprinkle with remaining 1/4 cup cilantro.

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Cilantro

Rice

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Frying Pan

Ingredients

Servings:

bay leaves 3

cardamom pods 1stick

(3-inch) cinnamon 946milliliters

hot cooked long-grain rice 118milliliters

chopped fresh cilantro, divided 2Tbsps

minced peeled fresh ginger 2teaspoons

Garam Masala 2

garlic cloves, minced 1Tbsp

ground coriander seeds 1teaspoons

ground red pepper 1teaspoons

ground turmeric 907grams

boneless leg of lamb, trimmed and cut into 1-inch pieces 355milliliters

chopped onion 1Tbsp

paprika 227grams

cups finely chopped plum tomato (about 1teaspoons

salt 1teaspoon

vegetable oil 355milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Brundlmayer Kamptaler Terrassen Gruner Veltliner. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.