Meats & Main dishes > Lamb Recipes >
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India Lamb Curry
1 medium eggplant, thinly sliced
1 onion, diced
1/3 cup of apple juice
1 teaspoon of minced garlic
1 pound of lamb, trimmed of fat and cut into 1-inch cubes
1 can (14-ounces) of whole tomatoes (with juice), chopped
1/4 cup of chicken stock
3 tablespoons of curry powder
1 teaspoon of ground black pepper
1/2 teaspoon of ground coriander
1/2 cup of plain yogurt
2 tablespoons of minced fresh cilantro
Coat a 10-inch no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the eggplant, onions, apple juice, and garlic. Cook, stirring for 5 minutes. Add the lamb, tomatoes (with juice), stock, curry powder, pepper, and coriander. Bring to a boil. Reduce the heat to medium. Cook, stirring occasionally, for 20 minutes, or until the curry is thick and the lamb is no longer pink in the center. Serve topped with the yogurt and sprinkled with the cilantro. Serves 4. |
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