Pakistani Lamb Curry recipe
All Recipes Meat and Poultry Recipes Lamb
Ingredients
- 2 tablespoons ghee 1 large onion, chopped 1 (28 ounce) can crushed tomatoes ½ cup water 1 (4 inch) piece ginger, peeled and roughly chopped 6 cloves garlic, chopped 2 pounds cubed leg of lamb meat 1 tablespoon salt, or to taste 1 tablespoon ground paprika 1 tablespoon ground turmeric 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground cayenne pepper, or to taste 2 small serrano peppers, finely chopped, or to taste 1 tablespoon water, or as needed 2 tablespoons chopped fresh cilantro, or to taste 2 teaspoons garam masala
Nutrition Info
- 288.2 caloriescarbohydrate: 16.9 gcholesterol: 72.3 mgfat: 16.5 gfiber: 4.9 gprotein: 20.3 gsaturatedFat: 7.4 gservingSize: -sodium: 1386.8 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Pakistani Lamb Curry
Directions
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Heat ghee in a skillet over medium heat. Add onion, cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic, puree sauce until smooth.
Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low, simmer until tender and easily pulled apart with a fork, about 30 minutes.
Place serrano peppers in a small food processor, grind with 1 tablespoon water until a paste forms. Add to the lamb, continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.