- 3 tablespoons ground cumin
- 2 tablespoons ground ginger
- 1 tablespoon ground coriander
- 1 tablespoon ground fenugreek
- 4 garlic cloves, minced
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 pounds lamb stew meat, cut into 3/4-inch pieces
- 1 tablespoon olive oil
- 2 large onions, chopped
- 1/2 cup water
- 2 tablespoons paprika
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon chili powder
- 1 cup (8 ounces) plain yogurt
- 3 cups hot cooked brown rice
- Optional toppings: cubed fresh pineapple, flaked coconut and toasted sliced almonds
- In a large resealable plastic bag, combine the first seven ingredients. Add the lamb; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder.
- Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired. Yield: 6 servings.
Originally published as Spicy Lamb Curry in Healthy Cooking February/March 2012, p40
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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