BUTTERMILK LAMB CURRY
I found this recipe in Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent. I tweaked the ingredients a bit for what I had in the house!
Provided by Abi Fae
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
- remove rice from heat and let sit for five minutes.
- meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
- drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
- slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
- serve over rice.
- this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.
Nutrition Facts : Calories 549.3, Fat 33, SaturatedFat 12.7, Cholesterol 85.8, Sodium 155.2, Carbohydrate 37.6, Fiber 2.4, Sugar 8.9, Protein 25.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love