Spicy Indian Lamb Curry
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 20 min.
Ready in
Healthy, because
Even smarter
This dish gains its flavor from nutritious flavorings like ginger, which is rich in nutrients like iron and B vitamins, and turmeric, which has powerful anti-inflammatory effects.
A simple spring salad with a citrusy vinaigrette pairs beautifully with this salad, helping to cut the fat from the lamb.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pc fresh ginger (approx. 1", grated)
- 2 cloves garlic cloves (1 clove crushed, 1 diced)
- 2 red chili peppers (chopped)
- 1 tsp paprika
- ½ tsp ground cloves
- ¾ tsp Turmeric
- 1 tsp Coriander
- 2 Tbsps natural Yogurt
- 8 cups lamb (leg, with bone, sliced)
- 3 Tbsps Oil
- 3 onions (thinly sliced)
- 3 medium Tomatoes (peeled and diced)
- ⅞ cup lamb stock
- fresh cilantro (to garnish)
Preparation steps
1.
Mix together the ginger, crushed garlic, chilli, paprika, cloves, turmeric and coriander with 1/2 tsp salt and stir in the yogurt. Add the meat, cover and marinate in the fridge for around 1 hour.
2.
Heat the oil in a pan and fry the diced garlic and the onions. Add the meat and the marinade, stir in the tomatoes and simmer on a low heat with a lid on for around 90 min. During this time gradually add the stock.
3.
Season to taste and serve garnished with coriander. Goes well with rice and a carrot and celery medley.
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