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Jackie
Indian Lamb Curry
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Ingredients
Directions
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Puree the garlic with ½ tsp salt, the peppers and ginger into a curry paste. Heat the oil and fry the meat golden brown. Remove the meat from the pan.
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Put the cardamom, cinnamon, peppercorns and bay leaves in the pan and fruit for ½ minute. Fry the onion for 1-2 minutes.
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Stir in the curry paste and fry briefly. Put the clove powder, cayenne pepper, paprika, coriander and cumin powder with the meat through.
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Pour in the stock and cover for about 1.5 hours, until the meat is tender. Remove the lid from the pan and stir in the yogurt with stirring spoon, so that the sauce thickens.
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Remove the cardamom pods, the cinnamon stick and the bay leaves. Sprinkle the curry with the coriander.
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Nutrition
630Calories
Fat63% DV41g
Protein108% DV54g
Carbs3% DV9g
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