Lamb Curry with Whole Spices Recipe

Name: Lamb Curry with Whole Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive or canola oil; 8 cardamom pods; Two 2-inch cinnamon sticks; 8 whole cloves; 1 teaspoon whole cumin seeds; 1 teaspoon whole fennel seeds; 1 cup (4 ounces) finely chopped onions; 2 pounds boneless lamb from the shoulder, cut into 1 1/2-inch pieces; 1 1/4 cups yogurt (whole-milk or low-fat), lightly beaten; 2 tablespoons ground coriander; 2 teaspoons finely grated peeled fresh ginger, or 1 teaspoon powdered ginger; 1/23/4 teaspoon cayenne pepper; 1 1/2 teaspoons salt, or to taste

Servings: persons

6 tablespoons olive or canola oil
8 cardamom pods
Two 2-inch cinnamon sticks
8 whole cloves
1 teaspoon whole cumin seeds
1 teaspoon whole fennel seeds
1 cup (4 ounces) finely chopped onions
2 pounds boneless lamb from the shoulder, cut into 1 1/2-inch pieces
1 1/4 cups yogurt (whole-milk or low-fat), lightly beaten
2 tablespoons ground coriander
2 teaspoons finely grated peeled fresh ginger, or 1 teaspoon powdered ginger
1/23/4 teaspoon cayenne pepper
1 1/2 teaspoons salt, or to taste

1
Preheat oven to 350F.
2
Pour the oil into a large, wide, ovenproof pan and set over medium-high heat.
3
When hot, put in the cardamom, cinnamon, cloves, cumin, and fennel and stir once.
4
Add the onions and fry until they have just begun to turn brown.
5
Add the meat and all the remaining ingredients.
6
Stir to mix and bring to a simmer.
7
Cover, first with foil, crimping the edges, and then with the lid, and place in the oven.
8
Bake for 1 1/4 hours or until the meat is just tender, stirring now and then.
9
Uncover and bake another 1520 minutes or until the meat is a bit more dried out and slightly browned.
10
Stir now and then during this period.

941

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 13 ingredients. The key ingredients include: 6 tablespoons olive or canola oil, 8 cardamom pods, Two 2-inch cinnamon sticks, 8 whole cloves, and more.

Yes, Lamb Curry with Whole Spices 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.

Lamb Curry with Whole Spices

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