Serves: 4
Total Calories: 1,432

2 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 1/2 pounds lamb shoulder, cut into 1-inch pieces
1 1/2 cups chicken stock
1/2 cup tomato purée
1 cinnamon stick
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup yogurt
6 cups cooked Jasmine rice
toasted coconut, golden raisins, chutney, and peanuts for condiments

In a large frying pan, heat oil over medium heat. Sauté onion, garlic, and spices until onions are tender, about 5 minutes. Add lamb and sauté until lightly browned on all sides, about 10–15 minutes. Add remaining ingredients, except yogurt, rice, and condiments. Cover pan with lid ajar and simmer curry for 30–40 minutes. While curry is cooking, prepare rice.

Discard cinnamon stick. Just before serving, remove pan from heat and stir in yogurt. Serve curry over rice and offer bowls of condiments at the table.

Nutritional Facts:

Serves: 4
Total Calories: 1,432
Calories from Fat: 367

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