YOUR SOLIN GENERATED RECIPE
Tender Spiced Lamb Curry with Fluffy Rice
Simmered lean lamb leg in a fragrant tomato-yogurt sauce infused with warm spices, served over a bed of light, fluffy basmati rice.
INGREDIENTS
6 oz lean lamb leg
0.5 cup cooked basmati rice
0.5 tbsp olive oil
0.25 cup yellow onion
1 tsp fresh ginger
1 clove garlic
0.25 cup tomato puree
0.25 cup non-fat Greek yogurt
0.5 tsp ground turmeric
1 tsp garam masala
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
1 tbsp fresh cilantro
PREPARATION
Cut the lamb leg into 1-inch cubes, removing any excess fat to keep the protein lean.
Heat the olive oil in a large skillet over medium-high heat and sauté the diced onion until translucent.
Add the minced garlic and fresh ginger to the pan, cooking for 1 minute until highly aromatic.
Add the lamb cubes to the skillet and sear until browned on all sides.
Stir in the turmeric, garam masala, cumin, sea salt, and black pepper, coating the meat thoroughly with the spice blend.
Pour in the tomato puree and water, then reduce the heat to low and cover with a lid.
Simmer for 20-25 minutes until the lamb is tender and the sauce has thickened.
Remove from heat and gently fold in the Greek yogurt until the sauce is creamy and smooth.
Serve the warm lamb curry over the fluffy basmati rice and garnish with chopped fresh cilantro.