Curried Lamb

Curried Lamb

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • About This Recipe

    “We don’t have lamb for dinner very often – usually when we do, it’s a traditional leg of lamb when my mother is visiting.This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.”

    Ingredients

  • 1/3 cupdried onion( dried minced onion)
  • 1/4 cupwater
  • 3tablespoonsvegetable oil
  • 2tablespoonscoriander, ground
  • 1 1/2 teaspoonscumin, ground
  • 1tablespooncardamom, ground
  • 1teaspoonginger, ground
  • 1teaspoonturmeric
  • 1/2 teaspoongarlic powder
  • 1/4 teaspoonpepper, freshly ground black pepper
  • 1/8 teaspoonred pepper, ground( cayenne, to taste)
  • 2lbslamb stew meat( in 1″ cubes)
  • 2cupsbeef stock
  • salt
  • 1/4 cupplain yogurt
  • 1teaspoonfresh lemon juice
  • rice, hot freshly-cooked

    • Directions

  • Soak onion in water until soft about 5 minutes.
  • Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
  • Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
  • Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
  • Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
  • Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
  • Stir in yogurt and lemon juice and serve immediately over cooked rice.

    • Reviews

  • “Excellent!My husband and I thought it was very tasty (and he is normally not a fan of lamb.)We have had it twice, once with rice and once with rotini pasta, and the sauce is perfect for the rotini.I used non-fat plain yogurt and it worked fine.Definitely a keeper!”

  • “Wonderful flavor and it smelled sooooo good while simmering. I made this using fresh onions and garlic, but made no other changes. I garnished with some chopped fresh cilantro. Delicious! Thanx for posting.”

  • “I added cilantro fresh garlic and jalepeno to add some heatit was great.”

  • “I really wanted to make this, but all I had was lamb chops, so I cut the meat off the bone and cooked it about half the time. I took the lamb out and boiled the sauce with some flour to get it nice and thick because we were serving it over Afghani bread. I was afraid to add more cayenne because I have never cooked anything like this, but I would say that doubling the cayenne is definitely in order.”

  • “Very delicious! Not quite the curried lamb I was expecting but lushious spicy flavour!! Just made half a recipe for the two of us and used about a pound of butterflied lamb leg. (Found when clearing out the freezer~a tiny bit freezer burned) Cut up. Also used fres onion and fresh garlic. Just had to cook the onions longer ’til nice and brown. Followed the rest of the recipe as posted. We were soo please with the sauce,mmmm was it good, rich and delicious! Loved the yogurt and the touch of lemon. The combination of spices was sooo flavourful!When DH say it in the pan with the sauce, he insisted we eat it over mash potatoes, it was perfect!! Will be making this one again, thanks for sharing!!”

  • “I didn’t change a thing and it was a hit with the whole family.This dish will be seen again when we want something other than American food as this has somewhat of a Moroccan flair.Quite delicious!”

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