Hot-Peppered Lamb Curry Recipe

Name: Hot-Peppered Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None fresh long green chili peppers; 2 tbsp ghee; 1 1/3 lbs boneless leg of lamb, cubed; 2 large onions, thinly sliced; 3 cloves garlic, crushed; 1 piece (1 1/2 inches) fresh ginger, grated; 3 None cloves; 4 None green cardamom pods, bruised; 2 None cinnamon sticks; 2 tsp coarsely cracked black pepper; 2 medium tomatoes, finely chopped; 1/4 cup plain yogurt; 1/4 cup lemon juice; 1/4 cup finely chopped fresh cilantro

Servings: persons

2 None fresh long green chili peppers
2 tbsp ghee
1 1/3 lbs boneless leg of lamb, cubed
2 large onions, thinly sliced
3 cloves garlic, crushed
1 piece (1 1/2 inches) fresh ginger, grated
3 None cloves
4 None green cardamom pods, bruised
2 None cinnamon sticks
2 tsp coarsely cracked black pepper
2 medium tomatoes, finely chopped
1/4 cup plain yogurt
1/4 cup lemon juice
1/4 cup finely chopped fresh cilantro

1
Finely chop one of the chili peppers; thinly slice remaining chili pepper.
2
Heat half the ghee in 6-quart pressure cooker. Cook lamb, in batches, until browned. Remove from cooker.
3
Heat remaining ghee in cooker. Cook onion, stirring, about 5 mins or until lightly browned. Add garlic and ginger; cook, stirring, until fragrant. Return lamb to cooker with spices, tomato, chopped chili pepper, yogurt and 1/2 cup water; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 25 mins.
4
Release pressure using the quick release method; remove lid. Stir in lemon juice; season to taste. Serve sprinkled with cilantro and thinly sliced chili pepper.

652

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: 2 None fresh long green chili peppers, 2 tbsp ghee, 1 1/3 lbs boneless leg of lamb, cubed, 2 large onions, thinly sliced, and more.

Yes, Hot-Peppered 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.

Hot-Peppered Lamb Curry

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