Snow on the Mountain (Lamb Curry)
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Description
A rich, savory Indian curry recipe that can be made as mild or spicy as desired. Serve with rice and any of these optional suggested toppings: toasted coconut, green onions, carrots, grapes, pineapple, raisins, peanuts, cashews, almonds, or anything else you have around!
Ingredients
- 7 tablespoons vegetable oil
- 1 cup finely chopped onion
- ½ green chile pepper, finely chopped, or more to taste
- 5 cloves garlic, finely chopped
- 2 ¼ pounds boneless lamb shoulder, cut into 1-inch cubes
- 1 (12 ounce) can diced tomatoes
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons salt
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or more to taste
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 3 cups water, or more as needed
Directions
- 1. Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.
- 2. Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.
Nutrition Facts
serving: 6 servings
calories: 440.7 kcal
carbohydrates: 19.7 g
protein: 21 g
saturated fat: 8.5 g
cholesterol: 72.1 mg
sodium: 934.1 mg
fiber: 3.2 g
sugar: 3.4 g
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