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Lamb Curry
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Curry is not a single spice, its actually a blend of spices such as turmeric, red pepper, coriander, black pepper, cumin, fenugreek, lari leaves, mustard seeds and sometimes cinnamon and clove.
1 tablespoon canola oil
1 tablespoon butter
2 pounds lamb stew meat, cut into 2" pieces
1 small onion, chopped
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger or 1/2 teaspoon dried
2 tablespoons curry powder
1 can (14.5 ounces) reduced sodium chicken broth
1/4 cup whole milk yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons toasted pumpkin seeds (optional)
Heat butter and oil in a large Dutch oven over medium heat. Brown lamb in batches; transfer to a plate. Discard all but 2 tablespoons fat.
Add onion to Dutch oven; cook until soft, about 5 minutes. Stir in garlic, ginger, and curry powder. Cook, stirring, 1 minute more.
Return lamb and accumulated juices to Dutch oven. Pour in broth. Bring to a boil over high heat; reduce heat to low and simmer until lamb is very tender, about 1-1/2 hours. Add salt and fresh pepper to taste.
Remove from heat. Stir in yogurt, and cilantro. Before serving garnish with Pumpkorn.
May be made through step 3 up to 3 days ahead
Servings: 4
Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Fat: 23 grams
Calories: 480
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