Lamb Curry
17 ingredients
12 steps
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 10 peppercorns
- 2 tablespoons peanut or olive oil
- 1 large Spanish onion, chopped
- 4 cloves garlic, chopped
- 1 1/2 tablespoons minced ginger
- 1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes
- 3/4 teaspoon turmeric
- 1 1-inch piece cinnamon stick
- 1 1/2 teaspoons sea salt
- 1 cup plain whole milk yogurt
- 1/2 cup milk
- 1/2 cup coconut milk
- 1/4 cup sliced scallions
- 1/2 cup chopped cilantro
- 1 lemon, juiced
Directions
-
1Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes.
-
2Repeat with cumin, cooking about 1 minute.
-
3Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
-
4Place oil in a large pan over medium high heat.
-
5Add onion and saute until soft on edges, about 5 minutes, stirring often.
-
6Add garlic and ginger, and cook another minute or two.
-
7Stir in meat and cook, turning, for 8 to 10 minutes.
-
8Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt.
-
9Stir.
-
10Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes.
-
11Fold in scallions, cilantro and a little lemon juice.
-
12Serve over Basmati rice.
Products Matching These Ingredients
Powdered peanut butter
Pbfit
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Whole Trilogy Seeds
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pumpkin seeds
SebaGarden
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Organic Raw Pumpkin Seeds
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Kung pao sauce, chilis & peppercorns
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Himalayan pink zesty cumin seasoning salt
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Cumin ground
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Coriander Cumin Powder
Coriander Chutney
Mirch Masala
C NOVA 4
Chutney Coriander
NOVA 4
Gourmet whole mixed peppercorns
A
Whole black peppercorns
Morton, Morton & Bassett Spices
A NOVA 1
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