Fragrant Lamb Curry

12 ingredients
3 steps

Ingredients

  • 1/3 cup oil
  • 1 1/2 lb boneless lamb shoulder, trimmed, cubed
  • 2 None red onions, chopped
  • 2 tbsp ground cinnamon
  • 2 tbsp ground coriander
  • 2 cloves garlic, minced
  • 2 tsp turmeric
  • 6 None fresh curry leaves
  • 3 cups vegetable stock
  • 1 (13.5 oz) can chopped tomatoes
  • 2 None potatoes, peeled, cut into chunks
  • None None cooked couscous and fresh cilantro sprigs, to serve

Directions

  1. 1
    Heat 2 tbsp oil in a large saucepan over high heat. Brown lamb then set aside.
  2. 2
    Add remaining oil to pan and saute onions for 3-4 mins, until golden. Add cinnamon, coriander, garlic, turmeric and curry leaves. Cook, stirring, for 1 min. Return lamb to pan along with stock and tomatoes. Bring to a boil then reduce heat to low and simmer, covered, for 1 hour 30 mins, stirring occasionally.
  3. 3
    Remove lid and add potatoes. Simmer, uncovered, for 25-30 mins, until lamb is tender and potatoes are cooked through. Season to taste. Serve with couscous and fresh cilantro.

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