Curried Lamb with Cilantro

Name: Curried Lamb with Cilantro
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1½ teaspoons coriander powder; 1 cinnamon stick; 1 teaspoon garam masala powder; ½ inch/1 cm piece of fresh gingerroot, peeled and grated; 5 garlic cloves, peeled and finely chopped; 3 cloves; 2 fresh green chiles, finely chopped; 750 g/1 lb 10 oz ground lamb; 2 medium red onions, peeled and finely chopped; vegetable oil, for frying; 3 green cardamom pods, crushed; ¼ teaspoon turmeric powder; 2 tomatoes, finely chopped; a good handful of chopped cilantro leaves; salt; 1 teaspoon cumin powder

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This dish is quite dry when cooked, but it is full of flavor. Served in pitta bread with yogurt, it makes a great snack meal.

Ingredients

750 g/1 lb 10 oz ground lamb
vegetable oil, for frying

Asia
Main course
Spicy
Gluten-free

Method

Heat a little vegetable oil in a pan and cook the onions until they are golden.

Add the garlic, ginger, and chiles and cook for a couple of minutes, then add the lamb and cook for about 5 minutes.

Add the cloves, cardamom pods, turmeric, coriander, cumin, and half the garam masala powders and cook, stirring, for another few minutes. Add the tomatoes and cinnamon stick and season