Lamb curry with green peas

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 675, total fat 46 G., saturated fats 17 G., proteins 31 G., carbohydrates 34 G., fiber 5 G., cholesterol 113 mg, sodium 892 mg, sugar 5 G.

Make a fragrant curry with melting lamb cubes, simmered in a sauce infused with spices like cinnamon, cardamom, and turmeric. Cubed yellow potatoes and green peas add texture, while half a cup of whole-milk yogurt adds a creamy touch. Serve the curry with basmati rice and a sprinkling of refreshing mint.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g diced lamb for stew
1/4 cup vegetable oil
4 green cardamom pods
Cinnamon stick 2.5 cm long.
1 whole clove
2 onions, thinly sliced
1 tbsp. grated fresh ginger
4 cloves garlic, grated
2 tsp ground coriander
1.5 tsp ground cumin
1 tsp Kashmiri chili pepper or hot paprika
0.5 tsp ground turmeric
3 small plum tomatoes, diced
450 g potatoes, peeled and cut into 4 cm pieces.
1 cup frozen green peas
0.5 cup plain whole milk yogurt
Cooked basmati rice, for serving
Chopped fresh mint, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mutton, potato, peas, plum tomatoes, ginger root, cardamom, cinnamon, carnation, coriander, turmeric, cumin, paprika, mint

Cooking the dish according to the recipe:

Season the lamb with salt and black pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven over high heat. Add the lamb, spreading it out in a single layer, and cook, turning once, for 3-4 minutes per side. Transfer to a plate. Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil to the pan along with the cardamom pods, cinnamon stick, and cloves. Cook, stirring, until all the spices are toasted, about 20 seconds.
Add the onion, season with salt, and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder, and turmeric; cook, stirring and scraping up any browned bits, until the spices are toasted, about 30 seconds.

Add the tomatoes to the pan and cook, stirring, until broken down, 4-5 minutes. Add the lamb and any juices from the pan. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
Add the potatoes between the lamb pieces, submerging them in the liquid; sprinkle with 1/2 teaspoon of salt. Cover and simmer over low heat until the potatoes are tender, 18-20 minutes. Remove the lid and simmer over low heat, turning the potatoes occasionally, until the curry thickens, 8-10 minutes. Add the green peas and heat through.
Remove the curry from the heat and stir in the yogurt. Thin with water and salt if needed. Serve with rice, garnished with mint.

Note

Brown the meat thoroughly before making the curry. This significantly improves the flavor and texture of the dish.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes

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