Lamb Curry Recipe

Lamb Curry Recipe

Ingredients:

1 Tbsp of oil (canola oil)
1 Tbsp of butter (unsalted)
2 lbs of lamb meat (stew); cut to 2-inch pieces
1 pc of onion (small); chopped
2 pcs of garlic cloves; chopped finely
2 tsps of ginger (grated fresh)
or
1/2 tsp of dried ginger
2 Tbsps of curry powder
14-1/2 oz of broth (chicken, reduced sodium)
1/4 c of yogurt (whole milk)
2 Tbsps of cilantro (fresh); chopped
2 Tbsps of pumpkin seeds (toasted)

Instructions:

Heat oil and butter inside a (Dutch) oven above moderate heat. Cook the lamb, by batches, till browned then transfer on a dish. Discard the fat but save two tablespoons. Add the onion and cook till softened, about five mins.

Add ginger, curry, and garlic; cook for another min, stir thoroughly. Place back the lamb with its juice then add the broth; let it boil above high flame. Once boiling, reduce the heat into gentle then simmer till lamb has become very soft, or about 90 mins. Season salt & pepper.

Take out from the heat. Add cilantro and yogurt; stir thoroughly. Garnish toasted (pumpkin) seeds and serve at once.

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