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

  1. 1
    Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes.
  2. 2
    Repeat with cumin, cooking about 1 minute.
  3. 3
    Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
  4. 4
    Place oil in a large pan over medium high heat.
  5. 5
    Add onion and saute until soft on edges, about 5 minutes, stirring often.
  6. 6
    Add garlic and ginger, and cook another minute or two.
  7. 7
    Stir in meat and cook, turning, for 8 to 10 minutes.
  8. 8
    Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt.
  9. 9
    Stir.
  10. 10
    Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes.
  11. 11
    Fold in scallions, cilantro and a little lemon juice.
  12. 12
    Serve over Basmati rice.

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