Indian-Style Lamb Curry

prep time:: 30 min
total time:: 2 hr

Makes 8 servings

Wonderfully fragrant and rich in sauce I like to serve this over the traditional basmati rice or for a change a wide rice stick noodle (banh pho).

ingredients

1 1/4 pounds lamb stew meat, trimmed and cut into 1-inch cubes
kosher salt
1/4 cup all-purpose flour
1 1/2 cups chopped onion
1 tablespoon minced peeled fresh ginger
2 garlic cloves minced
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup whipping cream
1/4 cup mango chutney
2 (14-ounce)cans chicken broth
1 (15 1/2-ounce) can chickpeas, drained
1 (14.5-ounce) can diced tomatoes, undrained
2 cups basmati rice or 1/2 pound uncooked wide rice stick noodles
1/2 cut chopped fresh cilantro

directions

1
Heat an enameled dutch oven over medium-high heat. Sprinkle lamb with salt. Add lamb to pot; saute 4 minutes or until browned.
2
Lightly spoon flour into a dry measuring cut; level with a knife. Add flour, onion, ginger, and garlic to lamb mixture; saute for 2 minutes. Stir in curry, cumin, and coriander; cook 1 minute. Add cream and next 4 ingredients; bring to a boil. Reduce heat; simmer for 1 hour.
3
Cook the rice or noodles according to package directions (noodles typically take 5 minutes in boiling water). Place 1 cup of rice or noodles in each bowl. Spoon 1 cup of the lamb curry over each serving. Top with fresh cilantro.

notes

the longer the lamb simmers the more tender and delicious it will become. Despite the cream each serving contains only 387 calories and 10.7 g fat. Jason and Alfredo really liked this dish.

Source: Cooking_Light