Sri Lankan Style Lamb Curry |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This can also be made with beef. Ingredients:
1 lb lamb, diced |
2 potatoes, peeled cut into large chunks |
1/4 cup olive oil |
1 (14 ounce) can diced tomatoes |
2/3 cup water |
1 teaspoon vinegar |
salt & freshly ground black pepper, to taste |
1 onion, grated |
1 tablespoon fresh ginger, minced |
1 teaspoon garlic, minced |
1 teaspoon ground turmeric |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon fennel seed |
1/2 teaspoon cumin seed |
3 cardamom pods, lightly crushed |
2 green chilies, finely chopped |
1 tablespoon ground cinnamon |
2 stalks lemongrass, finely sliced |
Directions:
1. In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well.
2. Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper.
3. Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender.
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