Delicious and super healthy Lamb Curry

This healthy Sri Lankan curry is so addictive. I am addicted to anyway. It is healthy and so delicious. It contains super healthy ingerdients.

Course Main Course

Cuisine Asian, Sri Lankan

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 322kcal

Author Ramona Sebastian

Ingredients

800 g lamb meat (cubed) approx 2 pounds
1 large onion
3 tablespoon curry powder (for hot)
1 green chili (fresh- for extra hot)
½ teaspoon seeds (mixed)
1 teaspoon turmeric powder
8-10 curry leaves (fresh, frozen or dry)
⅔ tablespoon tomato puree
1 teaspoon cumin powder
½ tbsp garam masala
1 can tomato (chopped)
2 cloves garlic
¼ pepper (freshly ground)
1 teaspoon ginger (grated)
½ lemon (its juice)
1 teaspoon salt

Metric - US Imperial

Instructions

Cut the washed lamb meat into chunks/pieces. I usually cut the meat into small cubes of about 1 cm sq. Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the meat marinades the better.
Meanwhile, peel, wash and chop the onion. Wash the fresh chilli, peel, crush and chop the garlic. Set aside ready for action.
Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly. You can cover to speed up the softening by using its own steam to cook the onion.
Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion becomes nice and soft. All in all cook for about 3 mins.
Add the meat which has marinated for a while (even overnight if you can - it’s amazing), add some water (approx 100-200ml depending on how juicy you want your curry to be) and stir. Cover and cook for about 15-20 min.
Add the chopped tomato, the tomato paste, the crushed and chopped garlic, the curry leaves, the grated ginger, the garam masala, turmeric and cumin powders and grind some black/mixed pepper. Stir and cook for another 10-12 min covered or uncovered. I prefer uncovered so that the juices reduce slightly.
Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.

Notes

Serve on a nice basmati or jasmine rice or with my lovely homemade flat bread and along side a beautiful dhal. Oh, absolutely delicious - there is nothing more I could say. A winner every time, any day, any time.

Trim the meat of any visible fat when cutting and preparing it for the curry.. Ideally would be to use meat that has bone on such as a lamb leg or shoulder ( although the shoulder has got less meat and more bone). I usually use lamb leg and I get the butcher to slice it. The bones give that extra delicious taste.

As you can see lamb curry is an aromatic mix of fresh ginger, spices that is super easy to prepare and have ready in no time. ... All you will need is some super healthy ingredients like turmeric, garam masala, cumin and chilli powder, some mixed seeds the rest is ingredients that you would have in the kitchen as staples.

Also, when finished, skim off any excess fat from the surface of the sauce, then you could add some coriander or chopped spinach if you fancy to make it even more fragrant and redolent.

More about the seeds mix .....

In almost all my curries (with very little exceptions) use a seed mix of cumin, fennel, mustard, fenugreek, black sesame and about 10% caraway seeds which can be bought separately in any Asian or even supermarket, a good online wholefood or street specialized on spices store. I mix these in pretty much equal quantities apart from caraway ones. Of course you can mix and match them as you wish and if there is any flavor that you don’t like, just leave it out and this is the beauty of this as you create your own best liked mix. Mix them all and store in a jar. This seed combo goes very well with any meat or vegetable curry.

.... and the curry powder

I usually use is a mixture of ground red chili, turmeric, fennel, fenugreek, cumin, coriander, cinnamon, clove, curry leaves, ginger and black pepper. I buy a Sri-Lankan make which is generally hot and very flavorsome as they do a really good and balanced mix that is just perfect for my taste.

Nutrition