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Luksha Shamdeh

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Lamb Curry

Luksha Shamdeh

Ingredients Edit

Directions Edit

In large bowl, combine yogurt, paprika, curry powder, soy, garlic and ginger.
Add Lamb, mixing to coat, marinate several hours (overnight if you want).
In a large saucepan, over medium high heat, sauté onions in oil several minutes until translucent.
Add cinnamon, star anise, cloves and bayleaves.
Cook several minutes until onions brown.
Add Lamb and marinade; bring to boil over high heat, then add tomatoes.
Lower heat to medium.
Cook, uncovered, 20 minutes.
Reduce heat to low.
Simmer, covered 40 minutes.
Meanwhile, in a separate saucepan, boil potatoes until just cooked (10 to 15 minutes).
Stir into the curry for the final 5 minutes of cooking to even out and combine the flavours.
Remove the cloves, bay leaves, star anise and cinnamon.
Makes 4 servings.
If you wish you can accompany this with a pita or some rice as a side dish.

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