Red Lamb Curry
Published January 31, 2013 | Written by The Healthline Editorial Team
This is a very hot curry. Therefore for the non-vegetarians it is a perfect accompaniment to rice. The meat is cooked mostly in its own juices making the dish flavorsome and delicious. Tomato puree and red chilies ground in water to make a sauce gives the curry its distinct color and heat.
|Serving size:||Approximately 1/4 pound meat|
|Calories per serving:||176|
|Total Fat 13.2g||20%|
- 3/4 pound lean lamb, cut into chunks
- 1 large onion, finely chopped
- 2 large tomatoes finely chopped
- 1 (8-ounce) can tomato puree
- 5 red chilies ground in 2 tablespoons of water to a thick sauce
- 2 bay leaves
- 5 green cardamom pods
- 3 cloves
- 5 cloves of garlic, ground
- 1 teaspoon ground ginger
- 1 tablespoon coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon red chili powder
- 1 tablespoon chopped cilantro leaves
- 1/4 teaspoon asafetida, optional
- 1/2 teaspoon crushed cinnamon
- 1/8 teaspoon salt
- 1/8 cup of water
- 1 tablespoon olive oil
Step by Step:
- Heat the olive oil in a saucepan and add the cardamom, cloves and cinnamon. When they give out aroma, add red chili powder, coriander, turmeric, garam masala and asafetida and stir for about thirty seconds. Add the water.
- Add chopped onions, ground garlic, and ginger, chopped tomatoes, tomato puree and ground chilies in that order and stir briefly after adding each ingredient.
- Add the salt and put in the lamb chunks.
- Cover and cook for one hour on low heat.
- Uncover and garnish with chopped coriander leaves and serve hot.