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Snow On The Mountain (Lamb Curry)

Burger its monday a delicious.

Recipe Summary Snow On The Mountain (Lamb Curry)

A rich, savory Indian curry recipe that can be made as mild or spicy as desired. Serve with rice and any of these optional suggested toppings: toasted coconut, green onions, carrots, grapes, pineapple, raisins, peanuts, cashews, almonds, or anything else you have around!

Ingredients | The Lamb Inn Chinley Facebook

7 tablespoons vegetable oil

1 cup finely chopped onion

½ green chile pepper, finely chopped, or more to taste

5 cloves garlic, finely chopped

2 ¼ pounds boneless lamb shoulder, cut into 1-inch cubes

1 (12 ounce) can diced tomatoes

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons salt

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper, or more to taste

1 pound potatoes, peeled and cut into 1-inch cubes

3 cups water, or more as needed

Directions

Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.

Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.

Info | The Lamb Inn Chinley Facebook

prep: 20 mins cook: 1 hr 35 mins total: 1 hr 55 mins Servings: 6 Yield: 6 servings

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