Classic Lamb Curry

By Maylynn

Ingredients

• Cooking spray
• 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 t. vegetable oil
• 1 ½ cups chopped onion
• 5 whole cloves
• 3 cardamom pods
• 2 bay leaves
• 1 (3 inch) cinnamon stick
• 1 T. ground coriander seeds
• 1 T. paprika
• 2 T. minced, peeled fresh ginger
• 2 t. Garam Masala
• ½ t. ground red pepper
• ½ t. ground tumeric
• 2 garlic cloves, minced
• 2 cups finely chopped plum tomatoes (about ½ pound)
• 1 ½ cups water
• ½ t. salt
• ½ cup chopped fresh cilantro, divided
• 4 cups hot cooked long grain rice

Details

Servings 4

Preparation

Step 1

1. Heat a large non-stick 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.
2. Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion thru cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander thru garlic); cook 1 minute. Add lamb, tomato, water, and salt, bring to boil. Cover, reduce heat, and simmer 1 ½ hours or until lamb is tender. Stir in ¼ cup cilantro. Serve over rice; sprinkle with remaining ¼ cup cilantro.