Curried Stew with Lamb

13 Reviews Add a Pic
  • Prep

    40 m
  • Cook

    2 h 20 m
  • Ready In

    1 d 3 h
Recipe by  sal

“Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
  2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
  3. Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

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Reviews (13)

Rate This Recipe


i doubled the yoghurt, used rice as a side; only 2cups of stock(i used chicken it's all i had) Thickend the stew with a little flour and only used a couple of Teaspoons of curry - nice, will make again:)



I also used only 3 TEAspoons of curry, used only 2 cups of stock and served it over rice. Made this with chicken as well and it was very good.



This recipe is great if made with 3 TEAspoons of curry instead of TABLEspoons.

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Amount Per Serving (8 total)

  • Calories
  • 623 cal
  • 31%
  • Fat
  • 38.1 g
  • 59%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 26.1 g
  • 52%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 550 mg
  • 22%

Based on a 2,000 calorie diet



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Lamb Stew with Green Beans


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