Buttermilk Lamb Curry

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
  • remove rice from heat and let sit for five minutes.
  • meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
  • drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
  • slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
  • serve over rice.
  • this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.
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