Cinnamon Stick Lamb Curry with Brown Rice

Preparation time: 15 minutes
Cooking time: 50 minutes plus cooking the brown rice

Yield: 4 servings
Serving size: 1 cup lamb curry and 1 cup brown rice


1/4 cup pine nuts, plus 2 tablespoons for garnish
2 teaspoons extra virgin olive oil
1 medium red onion, thinly sliced
2 teaspoons minced ginger
1 teaspoon minced garlic
1/2 small serrano pepper, finely chopped (include seeds)
1 pound boneless lamb cubes
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1 28-ounce can diced tomatoes
3 cinnamon sticks
8 dried Black Mission figs, stemmed and sliced
4 cups cooked brown rice
1 lemon, quartered, for garnish
2 tablespoons chopped fresh mint, for garnish


1. Place the pine nuts in a small, dry skillet and toast, stirring constantly over low heat for 1 to 2 minutes, until the pine nuts turn golden brown; set aside.

2. In a 6-quart stockpot, heat the olive oil over medium heat. Add the onions and sauté until translucent and beginning to brown, about 6 minutes. Add the ginger, garlic and serrano pepper, and sauté another 2 minutes, stirring constantly.

3. Add the lamb and cook 4 minutes longer, stirring occasionally. Add the ground cinnamon, garam masala, chili powder, cumin, turmeric, and salt, and sauté 1 minute more, stirring constantly to evenly coat the lamb.

4. Add the tomatoes (including the juice in the can), cinnamon sticks, figs, and 1/4 cup toasted pine nuts; stir to mix well. Cover and let simmer for 35 minutes, stirring occasionally. Discard the cinnamon sticks.

Note: Serve with the brown rice and garnish each serving with a squeeze of lemon, toasted pine nuts, and a sprinkling of fresh mint.

Nutrition Facts

Per serving:
Calories: 566
Protein: 32.3 g
Total fat: 19.1 g
Saturated fat: 3.5 g
Cholesterol: 73.7 mg
Sodium: 694 mg
Dietary fiber: 8.7 g

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