Indian Lamb Curry

  • 1 onion, chopped
  • 1 Tbsp ground coriander
  • 2 large cloves garlic, crushed
  • 2 tsp grated fresh gingerroot
  • 1 1/2 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 lbs lamb shoulder, cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 1 dried red chile pepper
  • 1 - 28 oz. can diced tomatoes
  • 1 Tbsp unsweetened coconut
  • 1 - 10 oz. package frozen peas image placeholder

Mix onion, coriander, garlic, ginger, turmeric, salt, cumin, pepper and cayenne pepper in a small bowl. Coat lamb with mixture and marinate, covered, overnight in a medium bowl.

In a large, heavy-bottomed pot, heat oil over medium-high heat. Break chile over pan, crumbling into hot oil. Sauté lamb, scraping onions and spices into pot, until well browned. Add tomatoes (undrained) and coconut and bring to a boil. Reduce heat and simmer for 15 minutes, or until sauce is thickened. Stir in peas and cook until thoroughly heated. Serve warm.

Servings: 4
Submitted by: Recipe Group Member