Curried Lamb
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Ā¾cup long-grain rice
- 8ounces boneless leg of lamb
- 12ounces whole onion, or 11 ounces chopped ready-cut onion (2Ā¼ to 2Ā½ cups)
- 1teaspoon canola oil
- 1medium head cauliflower, or 16 ounces cauliflower florets (6 cups)
- 1teaspoon ground cumin
- Ā½teaspoon ground coriander
- Ā½teaspoon fennel seeds
- Ā½teaspoon turmeric
- ā to Ā¼teaspoon hot-pepper flakes
- 1cup frozen peas
- 5sprigs cilantro (1 tablespoon chopped)
- ā teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
728 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 14 grams dietary fiber; 17 grams sugars; 38 grams protein; 387 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Combine rice with 1Ā½ cups water, and bring to boil in heavy-bottomed pot. Reduce heat, cover and simmer for 17 minutes.
- Step 2
Trim fat from meat, wash and dry. Cut into bite-size pieces. Chop whole onion.
- Step 3
Heat large nonstick pan until it is very hot. Reduce heat to medium-high, and heat oil. Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.
- Step 4
Wash cauliflower, and trim and discard core if using whole cauliflower. Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes. Stir to mix thoroughly. Add Ā¼ cup water, cover and simmer for 3 or 4 minutes, until cauliflower is almost tender.
- Step 5
Add the peas, and cook another minute or two.
- Step 6
Wash, dry and chop cilantro.
- Step 7
Season with salt and pepper, top with cilantro and serve with the rice.
Private Notes
Comments
As is this is extremely bland - funny this was considered spicy in the nineties when recipe was published! I followed the recipe with misgivings and would offer these changes: salt and pepper meat and saute first in oil or ghee separately to create fond, then remove and add spices (at least 3 to 4x what is suggested), cooking them in oil a minute or so, then onions to deglaze. 1/4 c water gives very little sauce and it is very thin -use chicken or beef broth and more of it. Cooking time right on
As is this is extremely bland - funny this was considered spicy in the nineties when recipe was published! I followed the recipe with misgivings and would offer these changes: salt and pepper meat and saute first in oil or ghee separately to create fond, then remove and add spices (at least 3 to 4x what is suggested), cooking them in oil a minute or so, then onions to deglaze. 1/4 c water gives very little sauce and it is very thin -use chicken or beef broth and more of it. Cooking time right on