Classic Lamb Curry

Name: Classic Lamb Curry
Ingredients: Cooking spray; 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces; 1 teaspoon vegetable oil; 1 1/2 cups chopped onion; 5 whole cloves; 3 cardamom pods; 2 bay leaves; 1 (3-inch) cinnamon stick; 1 tablespoon ground coriander seeds; 1 tablespoon paprika; 2 tablespoons minced peeled fresh ginger; 2 teaspoons Garam Masala; 1/2 teaspoon ground red pepper; 1/2 teaspoon ground turmeric; 2 garlic cloves, minced; 2 cups finely chopped plum tomato (about 1/2 pound); 1 1/2 cups water; 1/2 teaspoon salt; 1/2 cup chopped fresh cilantro, divided; 4 cups hot cooked long-grain rice

20 ingredients

2 steps

Ingredients

Cooking spray
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon vegetable oil
1 1/2 cups chopped onion
5 whole cloves
3 cardamom pods
2 bay leaves
1 (3-inch) cinnamon stick
1 tablespoon ground coriander seeds
1 tablespoon paprika
2 tablespoons minced peeled fresh ginger
2 teaspoons Garam Masala
1/2 teaspoon ground red pepper
1/2 teaspoon ground turmeric
2 garlic cloves, minced
2 cups finely chopped plum tomato (about 1/2 pound)
1 1/2 cups water
1/2 teaspoon salt
1/2 cup chopped fresh cilantro, divided
4 cups hot cooked long-grain rice

Directions

1

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
2

Heat the oil in pan over medium-high heat. 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. 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. Serve over rice; sprinkle with remaining 1/4 cup cilantro.