Classic Lamb Curry

By mdyess

Ingredients

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

Preparation

Step 1

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.

Yield: 4 servings (serving size: 1 cup lamb mixture and 1 cup rice)

CALORIES 457 (22% from fat); FAT 11.2g (sat 3.5g,mono 4g,poly 1.8g); PROTEIN 40.4g;
CHOLESTEROL 112mg; CALCIUM 70mg; SODIUM 477mg; FIBER 4.5g; IRON 5.7mg;
CARBOHYDRATE 46.8g