• Cooking spray
  • 2 lbs. boneless leg of lamb, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 ½ cups chopped onion
  • 5 whole cloves
  • 3 cardamom pods
  • 2 bay leaves
  • 1 (3-inch) cinnamon stick
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon paprika
  • 2 tablespoons minced peeled fresh ginger
  • 2 teaspoons Garam Masala
  • ½ teaspoon ground red pepper
  • ½ teaspoon ground turmeric
  • 2 garlic cloves, minced
  • 2 cups finely chopped plum tomato (about 1/2 pound)
  • 1 ½ cups water
  • ½ teaspoon salt
  • ½ cup chopped fresh cilantro, divided
  • 4 cups hot cooked long-grain rice


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.

Heat the oil in pan over medium-high heat. Add onion, cloves, cardamom, bay leaves and cinnamon, cook for 4 minutes or until onion is browned. Stir in coriander, paprika, ginger, garam masala, red pepper, turmeric and garlic, cook 1 minute. Add lamb, tomato, water, and salt, bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro.

Serve over rice, sprinkled with remaining 1/4 cup cilantro.

Healthy, Lamb
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