Curried Lamb Recipe

Name: Curried Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup long-grain rice; 8 ounces boneless leg of lamb; 12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups); 1 teaspoon canola oil; 1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon fennel seeds; 1/2 teaspoon turmeric; 18 to 1/4 teaspoon hot-pepper flakes; 1 cup frozen peas; 5 sprigs cilantro (1 tablespoon chopped); ⅛ teaspoon salt; Freshly ground black pepper

Servings: persons

3/4 cup long-grain rice
8 ounces boneless leg of lamb
12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)
1 teaspoon canola oil
1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon turmeric
18 to 1/4 teaspoon hot-pepper flakes
1 cup frozen peas
5 sprigs cilantro (1 tablespoon chopped)
⅛ teaspoon salt
Freshly ground black pepper

1
Combine rice with 1 1/2 cups water, and bring to boil in heavy-bottomed pot.
2
Reduce heat, cover and simmer for 17 minutes.
3
Trim fat from meat, wash and dry.
4
Cut into bite-size pieces.
5
Chop whole onion.
6
Heat large nonstick pan until it is very hot.
7
Reduce heat to medium-high, and heat oil.
8
Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.
9
Wash cauliflower, and trim and discard core if using whole cauliflower.
10
Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes.
11
Stir to mix thoroughly.
12
Add 1/4 cup water, cover and simmer for 3 or 4 minutes, until cauliflower is almost tender.
13
Add the peas, and cook another minute or two.
14
Wash, dry and chop cilantro.
15
Season with salt and pepper, top with cilantro and serve with the rice.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup long-grain rice, 8 ounces boneless leg of lamb, 12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups), 1 teaspoon canola oil, and more.

Yes, Curried Lamb falls under the Meat & Poultry 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.

Curried Lamb

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