Ingredients

The following ingredients have 6 Servings
  • 2 1/2 lbs boneless leg of lamb, cubed 1" pieces
  • 1 Tbsp ground cumin
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp salt
  • 1 tsp ground garam masala
  • 2 Tbsp ginger, grated
  • 1 Tbsp garlic, minced
  • 1/2 cup cilantro, chopped & divided
  • 1 cup full fat yogurt
  • ~ 2 Tbsp vegetable oil
  • 1 1/2 cup red onions, sliced
  • 2 large (~15 ounces) mixed red & green peppers, sliced or chunked
  • 6 cups cooked rice

Instruction

  • Mix lamb, cumin, turmeric, sea salt, garam masala, ginger, garlic, 1/4 cup of cilantro, and yogurt together.  Marinate for at least 5 hours, but preferably overnight.
  • Bring a pan to medium high heat and add vegetable oil to lightly coat the bottom of the pan.  Sear the lamb initially at a high heat to get a crust on it.  You may need to do this in batches so as not to overcrowd the pan.  Reduce heat and cook ~ 5 minutes or until internal temperature reaches 135F or lamb is done to your liking.
  • Remove lamb from pan, increase heat and add onions and red peppers.  Cook for ~ 2-3 minutes, stirring occasionally.  Add lamb and any remaining marinade back to pan and cook ~ 3 minutes or until hot.
  • Lamb is delicious seared on the outside and slightly pink on the inside.  Serve over cooked rice, add sea salt to taste, and garnish with extra cilantro garnish.  Happy Eating!  Beckie