Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. For example, use an equal quantity of beef or veal, a 3-pound skinned and cut chicken, 1 1/2 pounds shelled and deveined shrimp, or 1 1/4 pounds mixed vegetables, such as cauliflower, potatoes, and carrots.
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.
This recipe was fabulous and easy. I made it with palak paneer and homemade naan. To the curry, I threw in a little extra salt, a little sugar (not a lot) and baby carrots (I know, totally non-traditional, but they were fabulous with it). My mouth waters thinking about this meal again. An excellent recipe.
I have made this numerous times to rave reviews. It is one of the better curry recipes out there. The only think I change is chicken broth instead of water. This time I am going to use chicken thighs to cut down on the fat content.
my husband loves this recipe. his only comment to me is to put the tomatoes in with the masala so they shrink & cooks more verus putting them in later with water as the recipe specifies. I also agree with the other reader.....don't put as much water as it makes it too thin. I would say 3/4 of a cup is more then enough water for this recipe.
I used some left over lamb from a roast and found this recipe very tasty. I used canned petite diced tomatoes since I didn't have fresh tomatoes and that worked very well. I added a beef bouillion cube to the water and eliminated the salt.
This is my all-time favorite curry recipe. The meat gets so tender. I always add a good bit of chutney to my plate and it is delicious. (Try Stonewall Kitchen's Farmhouse Chutney.) I have made it for several dinner parties and it gets great reviews. A good hands-off recipe once you take the initial steps.
We were slightly disappointed with this recipe. The smell of the spices was amazing as it was simmering but the actual flavor didn't seem to stand up. It was a bit watery so cutting down on the water and possibly using a broth instead might help. I agree with the previous reviewer about adding a pinch of sugar - I think it would balance out the acidity of the tomatoes. I might make it again with some modifications.
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