Snow on the Mountain (Lamb Curry) recipe

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Ingredients

7 tablespoons vegetable oil
1 cup finely chopped onion
½ green chile pepper, finely chopped, or more to taste
5 cloves garlic, finely chopped
2 ¼ pounds boneless lamb shoulder, cut into 1-inch cubes
1 (12 ounce) can diced tomatoes
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons salt
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, or more to taste
1 pound potatoes, peeled and cut into 1-inch cubes
3 cups water, or more as needed

Nutrition Info

440.7 calories
carbohydrate: 19.7 g
cholesterol: 72.1 mg
fat: 30.7 g
fiber: 3.2 g
protein: 21 g
saturatedFat: 8.5 g
servingSize: -
sodium: 934.1 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne, cook until sauce is thick and oil starts to separate, 10 to 15 minutes.

  2. Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.

Recipe Yield

6 servings

Recipe Note

A rich, savory Indian curry recipe that can be made as mild or spicy as desired. Serve with rice and any of these optional suggested toppings: toasted coconut, green onions, carrots, grapes, pineapple, raisins, peanuts, cashews, almonds, or anything else you have around!

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