Buttermilk Lamb Curry – a delicious recipe with basmati rice, currants, nuts, green bell pepper, cold water, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
2
remove rice from heat and let sit for five minutes.
3
meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
4
drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
5
slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
6
serve over rice.
7
this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.
2163
kcal
Calories
178
g
Fat
78
g
Carbs
69
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 1/2 cups basmati rice, 1/3 cup currants, 1/4 cup pine nuts, 1 small green bell pepper, diced, and more.
Yes, Buttermilk Lamb Curry falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
