Once A Month Lamb Curry

Name: Once A Month Lamb Curry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 1/4 cup whole wheat flour; 1 tablespoon ground coriander; 2 pounds lamb shoulder; 2 tablespoons grapeseed oil; 1 red onion, chopped; 2 tablespoons grated fresh garlic; 2 tablespoons grated fresh ginger; 1 tablespoon cumin seeds; 1 tablespoon garam masala; 1 tablespoon tomato paste; 1 green chile, finely minced; 1/4 cup chocolate chips; 2 cups chopped tomatoes; 1 red pepper, seeded and chopped; 1 cup red wine; Pinch of salt and freshly ground black pepper; Water, as needed (about 1 to 2 cups)

Recipe courtesy of Bal Arneson

Watch how to make this recipe.

Once A Month Lamb Curry

1 Review

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

870

Total Fat

60

Saturated Fat

24

Carbohydrates

30

Dietary Fiber

5

Sugar

15

Protein

42

Cholesterol

165

Sodium

235

Total: 2 hr 15 min
Prep: 15 min
Cook: 2 hr

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

870

Total Fat

60

Saturated Fat

24

Carbohydrates

30

Dietary Fiber

5

Sugar

15

Protein

42

Cholesterol

165

Sodium

235

Total: 2 hr 15 min
Prep: 15 min
Cook: 2 hr

Ingredients

1/4 cup whole wheat flour

1 tablespoon ground coriander

2 pounds lamb shoulder

2 tablespoons grapeseed oil

1 red onion, chopped

2 tablespoons grated fresh garlic

2 tablespoons grated fresh ginger

1 tablespoon cumin seeds

1 tablespoon garam masala

1 tablespoon tomato paste

1 green chile, finely minced

1/4 cup chocolate chips

2 cups chopped tomatoes

1 red pepper, seeded and chopped

1 cup red wine

Pinch of salt and freshly ground black pepper

Water, as needed (about 1 to 2 cups)

Directions

Mix the flour and ground coriander together in a large bowl. Trim the lamb of excess fat and cut into 2-inch pieces and add to the flour and toss well to coat. Heat the oil in a large, heavy-bottomed pot and when it is hot, add the lamb pieces and begin to brown on all sides. Reserve the browned meat in a bowl and drain off the excess fat. Add the onion, garlic, and ginger to the pot and cook until softened and caramelized. Add the cumin seeds, garam masala, tomato paste, chile, and chocolate chips, and stir well. Add the tomatoes, red pepper, reserved meat, red wine, salt, pepper, and then add enough water to just cover the meat. Season with salt, and pepper, and cook for about 2 hours over medium-low heat, until the meat is very tender and the sauce is thick.

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1 Review

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Cooking Channel User

I've done this recipe in variety of ways... stove top, crock pot, etc.,. Recently I've stopped dealing with the lamb shoulder and just used the cheaper ground lamb instead. It comes together much more quickly and will also stand-up in the slow cooker (you can ditch the flour if you use this method. Red wine and chocolate chips are essential however.

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