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Jaipur Lamb Curry

4 Tbsp. canola oil

1 cup coconut milk

4 garlic cloves, chopped

4 tbsp. JAIPUR seasoning

Tsp. saffron

1 pound lamb cubed (1 inch cubes)

1 medium onion, chopped

1 Tbsp. fresh ginger, chopped

1 medium tomato, chopped

2 Tbsp. Cilantro, chopped

2 Tbsp. fresh mint leaves chopped

In a medium skillet, add oil, onion, ginger and garlic. Saut over medium heat until soft. Add lamb and Jaipur seasoning, stir for 5 minutes. Add coconut milk, tomato, and saffron. Cover and simmer over low heat for 1 hour or until meat is tender and sauce has thickened. Remove from heat, add mint and cilantro. Let stand for 10 minutes, serve with rice or roti.

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