Indian Lamb Curry

A combo of tomato juice and flour creates a thick sauce. Serve with a piece of naan to sop up any extra.

Yield: 8 servings (serving size: 1/2 cup rice, 2/3 cup lamb curry, 1 tablespoon yogurt, and 1 tablespoon cilantro)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.5g
  • Carbohydrate: 32g
  • Fiber: 1.4g
  • Cholesterol: 75mg
  • Iron: 3.8mg
  • Sodium: 372mg
  • Calcium: 72mg

Ingredients

  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons all-purpose flour
  • 2 cups finely chopped white onion
  • 2 tablespoons grated peeled fresh ginger
  • 2 teaspoons mustard seeds
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 4 garlic cloves, minced
  • 4 cups hot cooked basmati rice
  • 1/2 cup plain fat-free yogurt
  • 1/2 cup chopped fresh cilantro

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 5 minutes or until browned. Remove lamb from pan; place in a 4-quart electric slow cooker.
  2. 2. Drain tomatoes, reserving juice. Place flour in a small bowl; gradually add tomato juice, stirring with a whisk until smooth. Stir tomatoes, tomato juice mixture, onion, and next 7 ingredients (through garlic) into lamb. Cover and cook on LOW for 8 hours or until lamb is tender. Serve lamb curry over rice; top with yogurt, and sprinkle with cilantro.
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