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
- Coat a Dutch oven or deep skillet (lid required) with a few spritzes of olive oil; heat over medium-high heat.
- Saute the lamb on all sides until browned, about 5 minutes and remove from the pan.
- Heat the beef broth in the pan over medium-high heat until bubbly.
- Saute the onions and garlic for about 5 minutes, or until softened and lightly browned.
- Stir in the remaining ingredients (including the lamb) except the tomatoes, water, and cilantro; simmer for 5 minutes.
- Add the tomatoes and water; reduce heat to low, and cover.
- Simmer the stew for about 1 hour, or until lamb is fork-tender.
- 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.