Untried from F&W
Category: Main Dish
Cuisine: Indian
2 tablespoons vegetable oil
1 medium onion coarsely chopped
2 cloves Garlic minced
1 tablespoon minced fresh ginger
1 1/2 pounds lean ground lamb
1 1/2 tablespoons curry powder
1 medium sweet potato (1/2 pound), peeled and cut into 1/2-inch dice
1 14 ounce can unsweetened coconut milk
1 cup chicken stock or low-sodium broth
Salt and freshly ground pepper
1/2 cup frozen baby peas thawed
1/3 cup cilantro coarsely chopped
Hot sauce for serving
Make Ahead The lamb curry can be refrigerated overnight; reheat gently before serving. Serve With Warm nan or white rice. Pair with Trinity Oaks Johannisberg Riesling 2004 [I posted this recipe.]
sbjonas
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