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Creamy Lamb Curry

Yield Makes 6 servings


  • 2 pounds lean boneless lamb, cut into 2-inch pieces
  • 1/2 teaspoon salt
  • Vegetable cooking spray
  • 1 medium onion, chopped (1 cup)
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 2 bay leaves
  • 1 (1-inch) cinnamon stick
  • 2 cups fat-free reduced-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup plain nonfat yogurt
  • 1 tablespoon garam masala
  • 8 fresh mint leaves, chopped

How to Make It

  1. Sprinkle lamb pieces with salt.

  2. Cook lamb, in batches, in a Dutch oven coated with cooking spray over medium-high heat, stirring often, 5 minutes or until lamb is lightly browned. Remove and set aside.

  3. Sauté onion and ginger in a Dutch oven coated with cooking spray over medium-high heat 1 to 2 minutes. Add garlic; cook 1 minute. Stir in coriander and next 4 ingredients. Add cooked lamb, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Remove from heat; add yogurt and garam masala, stirring until blended. Sprinkle with mint.