Breaking News Bar
posted: 5/7/2012 2:58 PM

Indian Lamb Curry

hello
Success - Article sent! close
 

cup olive oil

1 cups chopped onion

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 jalapeno, chopped (seeds removed for milder flavor)

4 cloves garlic, minced

1 pounds boneless lamb, cut into 1-inch pieces

1 can (14-ounces) can fire-roasted diced tomatoes

teaspoon turmeric

1 teaspoon salt

1 teaspoons curry powder

2 teaspoons coriander

cup plain yogurt

1 cup frozen peas

Heat oil in a large nonstick skillet on medium high heat. Add onions, and saute until golden, about 15 minutes. Stir in jalapeno, garlic and lamb, and cook until the lamb is browned, about 10 minutes.

Add diced tomatoes, spices and 3 cups of water; reduce heat, and simmer for about 45 minutes or until the meat is fork-tender and the sauce has reduced. Add more water if sauce gets too thick.

Before serving, stir in peas and yogurt. Serve with basmati rice and naan.

Serves six.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.