Buttermilk Lamb Curry

14 ingredients
7 steps

Ingredients

  • 1 1/2 cups basmati rice
  • 1/3 cup currants
  • 1/4 cup pine nuts
  • 1 small green bell pepper, diced
  • 3 1/3 cups cold water
  • 1 tablespoon sesame oil
  • 5 scallions, diced
  • 2 garlic cloves, minced
  • 1 green chili pepper, minced
  • 2 lbs ground lamb
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon coriander
  • 2 1/2 cups buttermilk

Directions

  1. 1
    mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
  2. 2
    remove rice from heat and let sit for five minutes.
  3. 3
    meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
  4. 4
    drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
  5. 5
    slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
  6. 6
    serve over rice.
  7. 7
    this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.

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