Curried Lamb

Curried Lamb

17
Galley Wench 7

"Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas."

Ingredients 2 h 5 m {{adjustedServings}} servings 337 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
  2. Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
  3. Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
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Reviews 17

  1. 21 Ratings

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Kris Munson
2/11/2010

I thought this was a pretty good recipe. It tasted GREAT -- only thing is my hubby had really bad heartburn afterwards. He doesn't usually react this strongly to restaurant indian food, so this was unusual. But my son and I loved it! If I ever do it again, I may do less of the spices, as 2 tablespoons of ANY spice is a lot. This recipe uses around 5 tablespoons of spices, which is a lot for most curries that I have made. I think you could half the spice and it would be almost as good, and your husband's tummy won't go crazy!

Jim Christison
1/26/2010

Delicious! Using the dried spices makes it so flavorful. I have also used small chops instead of cubed meat. I am sending it to a friend who is living on a sailboat off the coast of New Zealand. Should be easy to make in galley kitchen!

GingerbreadMommy
5/22/2011

I've eaten quite a bit of Indian food and this really didn't taste that authentic. The beef stock confused the flavours. I would use water the next time. It has a bit of Indian character because of the spices but lacks the heat which is characteristic of Indian curries. I added Chinese chilli sauce which made it hotter. This would be fine for someone who wants a hint of Indian character but would find an authentic Indian recipe too spicy or too hot.