Creamy Lamb Curry

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Lamb Curry Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy