Lamb Curry
Ingredients
- 1 medium white onion chopped
- 1½ tbl. coconut or olive oil
- 1 lb. lamb shoulder trimmed of fat and cut into small pieces
- 1½ tbl. curry powder or garam masala
- ¼ tsp. turmeric
- 1 14 oz. can whole tomatoes crushed, including liquid
- 1 cup carrots chopped
- ½ tsp. salt
- 1 cup frozen petite peas thawed
optional:
- peeled and cubed potatoes, cauliflower florets, garbanzo beans, spinach
Instructions
- In a large pot, sauté onion in oil until translucent.
- Add the lamb, turmeric, and curry powder or garam masala and stir until the meat is no longer pink on the outside.
- Add the tomatoes, carrots, salt, and any optional vegetables (except the spinach).
- Simmer uncovered over low heat for 45 minutes.
- Add peas (and spinach, if using), stir and cook briefly until heated through.
- Serve over couscous or rice, or with naan or another Indian flatbread.
Notes
It may be necessary to add water, or adjust the amounts of the ingredients
This recipe can be made vegetarian/vegan without the lamb, but it would then be best to add some or all of the optional vegetables.
If using shoulder lamb chops, add the bones with the meat, and remove them before serving. They add a little extra flavor.