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Ground Spicy Lamb Curry with White Rice

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 6 servings
3 tablespoons vegetable oil
1 stick cinnamon, about 2 inches long
1 tablespoon fennel seeds
1 bay leaf
6 whole cloves
2 medium onions, chopped
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1 cup chopped tomatoes
2 pounds ground lamb or beef
1 teaspoon salt
1 cup frozen peas
2/3 cup chopped fresh cilantro
Chopped cucumber for garnish
Cooked white rice for serving
In a large sauté pan over medium heat, heat the oil. Add the cinnamon stick, fennel seeds, bay leaf, and cloves. Cook for 2 minutes. Add the onions, ginger, garlic, and coriander and cook for 1 minute more.

Stir in the cayenne pepper and tomatoes and cook for 2 minutes. Add the ground lamb or beef and simmer for 25 minutes. Season with the salt. Finally add the peas and the chopped cilantro. Cook for 3 minutes, or until the peas are heated through.

Serve with a garnish of chopped cucumber on the side and a portion of white rice.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 572
Fat. Total: 22g
Fiber: 4g
Carbohydrates, Total: 55g
Sodium: 535mg
% Cal. from Fat: 35%
Cholesterol: 55mg
Protein: 38g
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