lambcurry

Lamb Curry

Serve with Basmati or Jasmine Rice

YOU WILL NEED:

1 T olive or canola oil
2# of leg of lamb, trimmed of fat and cut into 1-inch chunks
1 T garlic
1 T fresh ginger, minced
1 teaspoon turmeric
1 T garam masala
2 t coriander
- 2 t cumin
- 1/4 cup plain nonfat yogurt
2-4 oz lowfat cococut milk
1 t red chili powder
2 medium onions, chopped
2-3 canned whole peeled tomatoes
2 T cilantro

METHOD

Heat 1 T olive or canola oil in a 3 qt dutch oven. Add onions and sauté gently over meduim heat for 2-3 minutes. Add the ginger and garlic and continue to sauté.

Add the ground spices and keep frying - the mixture will be dry. Cook for a few minutes and then add the lamb, cooking for about 5 minutes or until the meat has fully browned. Add the tomato and cook 3-5 minutes, until slightly thickened.

Add yogurt and coconut milk and bring to a boil.

Cover and reduce heat to lowest setting and cook for 30 minutes. Stir and continue simmer, covered, for another half hour. Repeat this for about an hour and a half.

Add salt and pepper to taste and the chopped cilantro and stir it in. Let it rest with the lid on for 5 minutes before serving.