SNOW ON THE MOUNTAIN (LAMB CURRY)

Snow on the Mountain (Lamb Curry) image

A rich, savory Indian curry recipe that can be made as mild or spicy as desired. Serve with rice and any of these optional suggested toppings: toasted coconut, green onions, carrots, grapes, pineapple, raisins, peanuts, cashews, almonds, or anything else you have around!

Provided by Anonymous

Categories World Cuisine Recipes Asian Indian

Time 1h55m

Yield 6

Number Of Ingredients 13

Previous Next

Ingredients

7 tablespoons vegetable oil
1 cup finely chopped onion
½ green chile pepper, finely chopped, or more to taste
5 cloves garlic, finely chopped
2 ¼ pounds boneless lamb shoulder, cut into 1-inch cubes
1 (12 ounce) can diced tomatoes
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons salt
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, or more to taste
1 pound potatoes, peeled and cut into 1-inch cubes
3 cups water, or more as needed

Steps:

Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.
Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 19.7 g, Cholesterol 72.1 mg, Fat 30.7 g, Fiber 3.2 g, Protein 21 g, SaturatedFat 8.5 g, Sodium 934.1 mg, Sugar 3.4 g