SPICY LAMB CURRY

Spicy Lamb Curry image

I've tweaked this curry over the years using a blend of aromatic spices. Fenugreek seeds can be found in specialty spice stores and are common in Middle Eastern curries and chutneys, but you can leave them out of this recipe if you desire. -Janis Kracht, Windsor, New York

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

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 plain yogurt
3 cups hot cooked brown rice
Optional toppings: Cubed fresh pineapple, flaked coconut and toasted sliced almonds

Steps:

In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; 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.

Nutrition Facts : Calories 419 calories, Fat 14g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 534mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges