Indian Lamb Curry Recipe

Name: Indian Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 None onion, finely chopped; 1 bunch cilantro, roots finely chopped, leaves chopped; 2 cloves garlic, crushed; 1 piece (1-inch) ginger, peeled and grated; 1/3 cup hot curry paste; 1 can (14 oz) coconut milk; 3 1/3 lbs boneless lamb leg, trimmed and cubed; 2 None potatoes, chopped; 1/2 cup dried brown lentils; 1/2 cup frozen peas, blanched; None None Steamed rice, cilantro leaves, to serve

Servings: persons

1 tbsp vegetable oil
1 None onion, finely chopped
1 bunch cilantro, roots finely chopped, leaves chopped
2 cloves garlic, crushed
1 piece (1-inch) ginger, peeled and grated
1/3 cup hot curry paste
1 can (14 oz) coconut milk
3 1/3 lbs boneless lamb leg, trimmed and cubed
2 None potatoes, chopped
1/2 cup dried brown lentils
1/2 cup frozen peas, blanched
None None Steamed rice, cilantro leaves, to serve

1
Heat oil in a large skillet on medium heat. Saute onion, cilantro root, garlic and ginger 2-3 mins, until tender and aromatic.
2
Add curry paste; cook 4-5 mins, stirring often. Add coconut milk; simmer, stirring, 1-2 mins.
3
Transfer mixture to pressure cooker with lamb, potatoes and lentils. Close pressure cooker. Bring up to pressure following manufacturer's directions (until steam escapes at a constant rate and there is a regular hissing sound). Cook on high 15 mins.
4
Release pressure following directions. Remove lid.
5
Stir in peas and chopped cilantro. Serve with rice; sprinkle with cilantro leaves.

1334

kcal

Calories

Fat

Carbs

104

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 12 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 None onion, finely chopped, 1 bunch cilantro, roots finely chopped, leaves chopped, 2 cloves garlic, crushed, and more.

Yes, Indian Lamb Curry 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.

Indian Lamb Curry

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