Lamb Curry with Rice

Lamb Curry with Rice

Spiced lamb curry simmered in a fragrant tomato-onion gravy and served over basmati rice. A warming Indian dish with 36g of protein in 690 calories, layered with aromatic spices.

Ingredients

• 8 oz lamb shoulder, cubed
• 1 cup basmati rice
• 1 onion, finely chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup water or low-sodium broth
• 2 tbsp plain yogurt
• 2 tbsp vegetable oil
• 1/2 tsp garam masala
• Fresh cilantro, chopped for garnish
• Salt, to taste

Instructions

1. Rinse the basmati rice until the water runs clear, then cook according to package directions and keep warm.
2. Heat the oil in a heavy pot over medium-high heat. Brown the lamb cubes in batches, about 3 minutes per side, then set aside.
3. Reduce the heat to medium and sauté the chopped onion for 6-8 minutes until golden brown.
4. Add the garlic and ginger, cooking for 1 minute until fragrant.
5. Stir in the curry powder, cumin, coriander, turmeric, and cayenne, toasting the spices for 30 seconds.
6. Add the tomatoes and cook until they break down into a thick paste, about 5 minutes.
7. Return the lamb to the pot with the water (or broth). Bring to a boil, then cover and simmer on low for 30-35 minutes until the lamb is tender.
8. Finish by stirring in the yogurt off the heat, sprinkling with garam masala and cilantro. Serve over the basmati rice.

Nutrition Facts

Tips

• Browning the onions deeply is the secret to a rich curry base, so don’t rush that step.
• Stir in the yogurt off the heat or temper it first to prevent it from curdling.