Indian Lamb Curry
by: ffadmin

Makes 8 servings

Indian Lamb Curry
Recipe type: Entree
  • Olive oil spray
  • 3 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • ¼ cup no-salt-added beef broth
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • ¼ teaspoon cayenne (or to taste)
  • 2 tablespoons peeled and minced fresh ginger
  • 2 teaspoons Garam Masala
  • ½ teaspoon turmeric
  • ½ teaspoon salt (optional)
  • 1 cinnamon stick
  • 4 plum tomatoes, chopped or 1 (14-ounce) can diced tomatoes
  • 1½ cups water
  • 1 cup fresh cilantro
  1. Coat a Dutch oven or deep skillet (lid required) with a few spritzes of olive oil; heat over medium-high heat.
  2. Saute the lamb on all sides until browned, about 5 minutes and remove from the pan.
  3. Heat the beef broth in the pan over medium-high heat until bubbly.
  4. Saute the onions and garlic for about 5 minutes, or until softened and lightly browned.
  5. Stir in the remaining ingredients (including the lamb) except the tomatoes, water, and cilantro; simmer for 5 minutes.
  6. Add the tomatoes and water; reduce heat to low, and cover.
  7. Simmer the stew for about 1 hour, or until lamb is fork-tender.
  8. Before serving, remove the cinnamon stick and bay leaves; stir in the cilantro.

Make your own Garam Masala and no-salt-added Beef Broth using our recipes!

*Note: Remember to include ingredients when calculating daily intake allowances.

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