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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I adapted this from several other lamb curries, until I had one that I thought was just right! Commercial curry powder mixtures make a good starting point to customize in your own way, and in spite of the length of the ingredient list this is not at all difficult to put together. Ingredients:
1 tablespoon fennel seed |
2 teaspoons cumin seeds |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 teaspoon curry powder |
1 teaspoon salt |
4 teaspoons sweet hungarian paprika |
1/4 teaspoon cayenne pepper |
2 large onions |
2 tablespoons vegetable oil |
1 lb boneless lean stewing lamb |
3 medium jalapeno chiles, minced |
3 tablespoons grated fresh ginger |
2 cups water or 2 cups broth |
450 ml nonfat yogurt |
Directions:
1. Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
2. Peel and chop the onions; mince the Jalapenos and grate the ginger.
3. Saute the onions in the oil until soft and translucent.
4. Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
5. Add the minced jalapenos and grated ginger and the mixed spices.
6. Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
7. NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.
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