Curried Lamb

Name: Curried Lamb
Total time: 40 min
Yield: 2 servings
Ingredients: 3/4 cup long-grain rice; 8 ounces boneless leg of lamb; 12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups); 1 teaspoon canola oil; 1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon fennel seeds; 1/2 teaspoon turmeric; 1/8 to 1/4 teaspoon hot-pepper flakes; 1 cup frozen peas; 5 sprigs cilantro (1 tablespoon chopped); 1/8 teaspoon salt; Freshly ground black pepper

By Marian Burros

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Spicy Lamb, Cool Cucumbers

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Ingredients

Yield:2 servings

¾cup long-grain rice
8ounces boneless leg of lamb
12ounces whole onion, or 11 ounces chopped ready-cut onion (2¼ to 2½ cups)
1teaspoon canola oil
1medium head cauliflower, or 16 ounces cauliflower florets (6 cups)
1teaspoon ground cumin
½teaspoon ground coriander
½teaspoon fennel seeds
½teaspoon turmeric
⅛ to ¼teaspoon hot-pepper flakes
1cup frozen peas
5sprigs cilantro (1 tablespoon chopped)
⅛teaspoon salt
Freshly ground black pepper

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Preparation

Step 1
Combine rice with 1½ cups water, and bring to boil in heavy-bottomed pot. Reduce heat, cover and simmer for 17 minutes.
Step 2
Trim fat from meat, wash and dry. Cut into bite-size pieces. Chop whole onion.
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.
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.
Step 5
Add the peas, and cook another minute or two.
Step 6
Wash, dry and chop cilantro.
Step 7
Season with salt and pepper, top with cilantro and serve with the rice.

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Comments

Jacqueline5 years ago

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

Jacqueline5 years ago

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