Lamb Curry

“I loved this curry! It was a choice between yours and a rated one. I’m glad I picked this one. I had basically everything on hand, and it was geat. I thickened it slightly with cornflour at the end. A thicker sauce is personal choice. Congrats!!”

“Just as good as your other recipes! “

“O’kay I did’nt quite cook as per recipe but that was my choice partially due to dietary reasons I only used 1 onionand cut into chunky so that the DH has he has an intolerance to them could pull it out (he likes the flavour but if he ingests them he gets very bad stomach cramps) and omitted the the mint and coriander as we don’t really care for either (our choice).I did use beef (gravy beef/boneless shin) as lamb is helishly expensive and not very good quality at the moment.As I have a lot of problem getting anything to simmer on my stove for a long period (and oh I used a cast iron pot [La Crueset]) and once I coked it to the simmer pointI bunged it in a 160C fan forced oven for 2 hours and I have to admit as it was cooking the smells were intoxicating, I left it uncovered for the last 15 minutes to thicken up the juices (I have to admit I was worried about no liquid going in but it is amzaxing how much the tomatoes leach out.I used a mix of a hot Madrass curry and regular curry peowder (1 tablespoon of each) and lemon juice but I usually cut it with a little bit of sugar (about 1/4 teaspoon) and because I didn’t it had a slightly rough taste.The only other thing I would do differently though would be to peel the tomatoes (put a cross in the base with a sharp knife and plunge into boilding water for about 20 seconds, scoop out and into a ice bath and they will peel easy peasy). Overall a good easy curry that packs some taste behind it.UPDATE – used a 2 k leg of lam which I deboned but I only had a couple of small tomatoes so used 2 x 400 grams of tomatoes (one was whole peeled which I added with juice and the other which was diced I drained and added to the mix when called for) and as we were on the tail end of flue I used 2 well heaped tablespoon of Madras curry powder and 5 Thai chillies (seeds and all) to pack some punch and cooked in the oven as I did before though half way through the cooking we decided to add some potatoe so finely diced a medium potatoe and diced a large potatoe to bite size pieces so the small pieces dissolved and thickened the sauce and the large pieces became part of the dish – enjoyed by all.”

“Delicious curry! We made this dish for two from a 1 lb lamb shoulder chop, and thus cut the rest of the ingredient list down to 1/3rd. We took Crystal Rose’s suggestion to add tomato paste to the recipe and also to add the potatoes at the same time as the tomatoes/chilies/mint and it’s a good thing we did – the potatoes would not have cooked through if we didn’t. We used about red wine (shiraz) in addition to water to intensify the flavors, and it turned out nicely (with a glass in hand while eating, of course :). We used quite a bit of curry with this dish (prob about 2 T for our small portion) and it seemed to be plenty, but this is according to taste. Good recipe that we’d likely make again.”

“This was divine, a definite keeper. I made it as directed and I don’t think I would change a thing.”

“A really delicious curry, the meat literally fell apart and the flavour was just perfect, I did add just a littleyoghurt that I had. thanks for posting it Jan. I will be making this again”

“Very intense rich flavor. I used a 28oz can of plum tomatoes and cut way back on the salt as the canned tomatoes have salt in them. Debated on adding the potatoes and was glad I did. The dish was not quite a hit with me but the husband loved it. Thanks!”

“This was a nice, easy curry.I used lamb and potatoes and I also added a can of chickpeas to the mix.Thanks for sharing.”

“This was excellent.Such a medley of flavors.I added water early on as it looked dry, THEN the tomatoes released their’s.At the end of the cooking I just uncovered and let it cook off the excess.I am SO glad I have discovered curries!!Thanks Jan!!”

“oh wow…this is good…spicy…not for the faint hearted, i made it today and it was extremely hot…i made these changes..i used tomato puree instead and dried red chillies coz i couldnt get the fresh ones in winter….i omit the fresh mints and i used dried coriander but i think that was a bad choice..i think without coriander, the curry would have been better…and yes, i added the potatoes in the final 30mins..superb! thanks alot for a great recipe!”

“I made this for 12 adults and used a large, boneless lamb roast — it was fabulous even though it was too hot for me, my guests went wild and my husband raved about it. Served it with Jasmine rice, a cucumber/yogurt salad and fresh mango slices. I will definitely make this again, maybe using different chilies so its not too hot more my kids. Thanks for a wonderful recipe!”

“this was delicous! I cooked only as long as it took for potatoes to get soft, since I was using ground lamb. I added a package of baby spinach because it needed to be used. No mint, good recipe. Thanks.”

“I was going to post this recipe, thought I better check first :)This is an excellent curry, only recipe I ever use, (except for the coriander, which I hate)Served with all the sambols, its a dinner party winner, and can be made a day ahead.”

“I made this tonight and served with pineapple rice and a pitta.I followed the recipe exactly except adding some butternut squash instead of potato.It was lovely thanks!”

“This receipe was delicious after a bit of tweaking. 1) Garam Masala: I couldn’t find the garam masala spiceanywhere so I found a substitution recipe and created 2 teaspoons of my own (1tsp was not enough flavor).I used: 1/2 tsp cumin1/2 tsp paprika1/4 tsp cinnamon1/4 tsp cayenne pepper1/4 tsp crumbled bay leaves1/8 tsp ground cloves2) Potatoes: I added 30 mins before done as the recipe suggested and found that they were undercooked.They should be added with the tomatoes.3) I added a small can of tomato paste and 1 cup water. Also 1/4 cup cold water with 2 Tbsp corn starch mixed in to thicken the sauce.4) I found there to not be quite enough meat for the amount of sauce, even after adding 4 potatoes.I would increase the meat to 4 lbs and use lamb stew meat instead since it’s already cubed.”

“Made this for dinner tonight, everyone thought it was delicious!.I used less meat and added potatoes.Will definetly make again!”

“It was delish! Of course I had to tweak it a bit-added 1/2 can tomato paste, a sprinkle of cinnamon and after the aromatics were softened, I cooked it in my crockpot! I also used a very nice hot Madras Curry powder specially blended at a local spice shop.The flavors are very complex. I couldn’t stop thinking about it after I ate! Thank you!”

“Tasty! I put it all in the pressure cooker for 20 min and couldn’t be bothered chopping chilli but it still tasted great! I think i left some for my husband!”

“”Spicy but not to spicy.”Those are the words that DH spoke as he ate his dinner.This has a nice blending of flavors.I used left over pork instead of the lamb shoulder and since the pork was already cooked, it cut the cooking time to about 30 minutes.Served this over jasmine rice accompanied by Marinated and Grilled Zucchini and Summer Squash recipe #102237.”