
How To Make Lamb Curry
Tender meat, potatoes, and a flavorful, spiced sauce come together in one plate with this delicious lamb curry. Serve with rice for a satisfying meal.
Serves:
Ingredients
- 2lbslamb stew meat,(or 3 lbs bone in), lamb shanks, and/or lamb shoulder steaks, boneless
- 4cupsonions,chopped
- 5clovesgarlic,crushed
- 3tbspghee clarified butterin olive oil with 1 tbsp butter,or 1 tbsp extra virgin olive oil with 1 tbsp butter
- 3tbspcurry powder,to taste
- 2tspsalt
- 1tbspblack pepper
- 1tbspground coriander
- 1tbspcumin
- 1tspfresh rosemary,chopped
- 1tspthyme,dried
- 2slices of lemon,with rind, use 3 slices if using Meyer lemons
- 2cupsapples,preferably tart green Granny Smith apples, peeled and chopped
- ¼cupgolden raisins
- 1½cupschicken stock
- 1½lbssmall potatoes,quartered
- 2cupsbasmati rice
- chutney and/or yogurt,to serve
Instructions
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Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high. Working in batches if necessary, brown the meat well on all sides and remove it from the pan.
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Lower the heat to medium-low and add the curry powder to the ghee or oil. Cook gently for 1 to minutes. Add onions and garlic and cook for 5 minutes.
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Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt.
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Bring to a simmer, lower the heat to low, and cover the pot. (Or put the pot in a 300-degree F oven). Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so.
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Add the potatoes and cook for another 45 minutes.
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While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot.
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Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt.
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Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check the package instructions).
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Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork.
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To serve, pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne for more spice.
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Serve over rice with chutney and/or yogurt for drizzling over top.
Nutrition
- Calories: 928.83kcal
- Fat: 44.50g
- Saturated Fat: 16.84g
- Monounsaturated Fat: 20.48g
- Polyunsaturated Fat: 4.02g
- Carbohydrates: 97.10g
- Fiber: 9.27g
- Sugar: 14.41g
- Protein: 35.94g
- Cholesterol: 112.17mg
- Sodium: 970.24mg
- Calcium: 134.64mg
- Potassium: 1305.76mg
- Iron: 8.13mg
- Vitamin A: 3.35µg
- Vitamin C: 43.76mg
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