Ground Spicy Lamb Curry with White Rice
- Active Time 15m
- Total Time 45m
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 saute 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. 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.
nutrition information per serving
572 calories; 22g total fat; 55mg cholesterol; 535mg sodium; 55g carbohydrates; 4g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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