Curried Lamb

By Marian Burros

Published September 6, 1994

Total Time
40 minutes
Rating
4(5)
Comments
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Featured in: PLAIN AND SIMPLE; Spicy Lamb, Cool Cucumbers

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Ingredients

Yield:2 servings

  • ¾ cup long-grain rice

  • 8 ounces boneless leg of lamb

  • 12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 ¼ to 2 ½ cups)

  • 1 teaspoon canola oil

  • 1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups)

  • 1 teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon fennel seeds

  • ½ teaspoon turmeric

  • ⅛ to ¼ teaspoon hot-pepper flakes

  • 1 cup frozen peas

  • 5 sprigs cilantro (1 tablespoon chopped)

  • ⅛ teaspoon salt

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

100 grams carbs; 77 milligrams cholesterol; 728 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 21 grams fat; 14 grams fiber; 387 milligrams sodium; 38 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine rice with 1 ½ cups water, and bring to boil in heavy-bottomed pot. Reduce heat, cover and simmer for 17 minutes.

  2. Step 2

    Trim fat from meat, wash and dry. Cut into bite-size pieces. Chop whole onion.

  3. Step 3

    Heat large nonstick pan until it is very hot. Reduce heat to medium-high, and heat oil. Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.

  4. Step 4

    Wash cauliflower, and trim and discard core if using whole cauliflower. Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes. Stir to mix thoroughly. Add ¼ cup water, cover and simmer for 3 or 4 minutes, until cauliflower is almost tender.

  5. Step 5

    Add the peas, and cook another minute or two.

  6. Step 6

    Wash, dry and chop cilantro.

  7. Step 7

    Season with salt and pepper, top with cilantro and serve with the rice.

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Ratings

4 out of 5
5 user ratings
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Comments

Jacqueline

As is this is extremely bland - funny this was considered spicy in the nineties when recipe was published! I followed the recipe with misgivings and would offer these changes: salt and pepper meat and saute first in oil or ghee separately to create fond, then remove and add spices (at least 3 to 4x what is suggested), cooking them in oil a minute or so, then onions to deglaze. 1/4 c water gives very little sauce and it is very thin -use chicken or beef broth and more of it. Cooking time right on

Jacqueline

As is this is extremely bland - funny this was considered spicy in the nineties when recipe was published! I followed the recipe with misgivings and would offer these changes: salt and pepper meat and saute first in oil or ghee separately to create fond, then remove and add spices (at least 3 to 4x what is suggested), cooking them in oil a minute or so, then onions to deglaze. 1/4 c water gives very little sauce and it is very thin -use chicken or beef broth and more of it. Cooking time right on

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