Ingredients
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1 pound boneless lamb chunks (cut into bite-size pieces)
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½ cup plain yogurt
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¼ cup chopped onion
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¼ cup finely chopped garlic
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2 tablespoons minced ginger
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2 teaspoons ground cumin
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1 teaspoon coriander powder
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1 teaspoon turmeric
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1 teaspoon salt
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2 cloves crushed red pepper flakes
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2 tablespoons olive oil
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1 14.5oz can whole tomatoes (or use fresh tomatoes)
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Fresh cilantro leaves, optional
Directions
Subtitle: A Sensational Taste of India
Description: This delicious curry recipe is inspired by the rich flavors of traditional Indian cuisine. It features tender lamb cooked in a spicy tomato sauce with fresh herbs and seasoning. This recipe can easily be adapted for vegetarian options if you prefer. Enjoy!
Ingredients:
– 1 pound boneless lamb chunks (cut into bite-size pieces)
– ½ cup plain yogurt
– ¼ cup chopped onion
– ¼ cup finely chopped garlic
– 2 tablespoons minced ginger
– 2 teaspoons ground cumin
– 1 teaspoon coriander powder
– 1 teaspoon turmeric
– 1 teaspoon salt
– 2 cloves crushed red pepper flakes
– 2 tablespoons olive oil
– 1 14.5oz can whole tomatoes (or use fresh tomatoes)
– Fresh cilantro leaves, optional
Instructions:
1. In a large pot, heat up the oil over medium heat until shimmering. Add the lamb chunks and saute them for about 5 minutes, turning occasionally to ensure even browning.
2. Add the yogurt and stir well to coat the meat. Cook for another minute, then remove from the pan. Set aside the lamb mixture.
3. In the same pan, add the remaining ingredients except the cilantro. Stir to combine, then simmer for 10 minutes.
4. Return the lamb to the pan and continue to simmer for another 10 minutes, or until the lamb is fully cooked through. Season to taste with additional salt and pepper as needed.
5. If using fresh tomatoes, puree half of them in a blender with a pinch of salt until smooth. Add the pureed tomatoes back into the pan along with the rest of the tomatoes. Simmer for another 10 minutes to thicken the sauce.
6. Garnish each serving with a sprinkling of fresh cilantro leaves, if desired. Serve hot and enjoy!
Servings: 4 to 6 people
Difficulty Level: Moderate
Nutritional Information:
– Calories per serving: 514 calories
– Total Carbohydrate: 58 grams
– Dietary Fiber: 12 grams
– Sugars: 1 gram
– Protein: 36 grams
– Total Fat: 25 grams
– Saturated Fat: 1 gram
– Cholesterol: 76 milligrams
– Total Time Needed: 30 minutes to prepare, plus 10 minutes to cook the lamb; 1 hour total
Note: To adapt this recipe for vegetarians, simply omit the lamb and replace it with other protein sources such as quinoa, kidney beans, or black beans.
Steps
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1
Done
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In a large pot, heat up the oil over medium heat until shimmering. Add the lamb chunks and saute them for about 5 minutes, turning occasionally to ensure even browning. |
|
2
Done
|
Add the yogurt and stir well to coat the meat. Cook for another minute, then remove from the pan. Set aside the lamb mixture. |
|
3
Done
|
In the same pan, add the remaining ingredients except the cilantro. Stir to combine, then simmer for 10 minutes. |
|
4
Done
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Return the lamb to the pan and continue to simmer for another 10 minutes, or until the lamb is fully cooked through. Season to taste with additional salt and pepper as needed. |
|
5
Done
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If using fresh tomatoes, puree half of them in a blender with a pinch of salt until smooth. Add the pureed tomatoes back into the pan along with the rest of the tomatoes. Simmer for another 10 minutes to thicken the sauce. |
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6
Done
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Garnish each serving with a sprinkling of fresh cilantro leaves, if desired. Serve hot and enjoy! |
