Southern Indian Lamb Curry
Curry spices, tomatoes, onion and garlic combine in a thick, tasty gravy in this Southern Indian Lamb Curry.
Yield: 8 cups
Calories: 588kcal
Materials
- 1 1/2 Tbls Cloves
- 1 1/2 Tbls Fennel Seed
- 1 1/2 Tbls Cumin Seed
- 1 1/2 Tbls Coriander Seed
- 1 1/2 Tbls Turmeric
- 1/4 Cup Coconut Oil
- 2 Bay Leaves
- 1 Cinnamon Stick
- 3 lbs Lamb cut into cubes
- 1 Chile chopped
- 2 Onions roughly chopped
- 2 Tbls Ginger chopped
- 1 Small Head of Garlic peeled
- Salt and Pepper
- 5 Tomatoes chopped
Instructions
- Cut the chile, onions, ginger, lamb and tomato. Peel the garlic.
- Put the cloves, fennel seed, cumin seed, coriander seed and turmeric in the spice grinder. Grind until a fine powder.
- Heat the coconut oil in a pan over medium heat. Add the ground spices, bay leaves and cinnamon stick and stir them into the oil. Cook for 10 minutes, stirring frequently until the spices are aromatic.
- Add the lamb to to the pan, stir and cook, stirring frequently until the lamb is browned, about 10 minutes.
- Add the chile, onion and garlic to the bowl of a food processor. Pulse until a smooth paste forms. Once the lamb is browned, add the onion paste to the pan, stir it in and cook for 10 minutes.
- Add the tomatoes to the pot, stir and let cook for 2 hours, stirring occasionally.
- Serve over rice or just as a stew.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 588kcal | Carbohydrates: 11g | Protein: 30g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.001g | Cholesterol: 124mg | Sodium: 112mg | Potassium: 731mg | Fiber: 3g | Sugar: 4g | Vitamin A: 714IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 5mg