Indian Curry-Seasoned Lamb

Indian Curry-Seasoned Lamb
Yield
6
Yield
6
Indian Curry-Seasoned Lamb
Yield
6
Yield
6
Ingredients
  • 2pounds lambleg or shoulder cut into 1-1/2-inch pieces
  • 4tablespoons ghee
  • 2teaspoons turmeric
  • 1cup Indian curry sauce baseor as needed
Yield:
Instructions
  1. Heat the oil in a large frying pan over medium heat to shimmering.
  2. Add the turmeric and sauté darker and fragrant.
  3. Add the lamb and brown.
  4. Add enough curry sauce to cover the meat.
  5. Reduce the heat to low and simmer for about 45 minutes until the lamb is tender.
  6. Add water as necessary to keep the lamb and sauce from scorching.
  7. Use immediately or refrigerate for up to three days.