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Ingredients
for
4
Lamb Curry with Rice
30 min., ready in 2 h. 10 min.
Time:
Ingredientsfor
- Ingredients
- 1 kilogram lamb (shoulder or leg)
- 2 onions
- 2 garlic cloves
- 1 red chili pepper
- 2 Tbsps vegetable oil
- 1 tsp freshly grated ginger
- 1 Tbsp red Curry paste
- ½ tsp Turmeric
- 1 tsp ground cilantro
- 350 milliliters lamb stock
- 4 medium sized Tomatoes
- salt
- cilantro (for garnish)
Preparation
1.
Rinse meat, pat dry and chop. Peel and chop onions and garlic. Rinse and dry chile pepper, halve, remove seeds and ribs and chop. Heat oil in a pan and cook lamb on all sides until browned. Add ginger, onions, garlic and chile pepper and sauté for 2-3 minutes. Add curry paste, turmeric and coriander and mix well. Pour in lamb stock. Blanch tomatoes, peel, quarter and remove seeds. Dice tomatoes and add to lamb stew. Season with salt and pepper, cover and simmer on low heat, stirring occasionally, for about 1 1/2 hours. Add stock if needed. Season with salt and pepper.
2.
Serve with rice and garnish with cilantro leaves.