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Curried Lamb

4 tablespoons Vegetable oil
2 1/2 pounds Boneless lamb shoulder -- cut 1 1/2" pieces and patted dry
Salt -- to taste
Freshly-ground black pepper -- to taste
1 large Onion -- minced
3 Garlic cloves -- minced, or to taste
1 tablespoon Curry powder -- or to taste
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1/2 teaspoon Ground ginger
1/4 teaspoon Cayenne -- or to taste
3 tablespoons All-purpose flour
1 can Tomatoes - (1 lb) -- chopped, including the liquid
1 1/2 cups Beef broth
1/2 cup Golden raisins
Juice and grated zest of 1 small lemon
1 Granny Smith apple -- peeled, cored, and cubed
Hot cooked rice -- for serving
Optional Accompaniments:
Roasted nuts
Toasted coconut
Assorted chutneys

In a heavy kettle heat 2 tablespoons of the oil over moderately-high heat, add the meat in batches and salt and pepper to taste, and saute the meat until it is browned on all sides. Transfer the meat to a plate. To the pan add the remaining oil and the onion and cook the onion, stirring occasionally, over moderate heat for 5 minutes. Add the garlic, curry powder, coriander, cumin, ginger, and cayenne and cook the mixture over moderately-low heat, stirring, for 1 minute. Add the flour and cook the mixture, stirring, for 2 minutes. Return the lamb to the pan, add the tomatoes and their liquid, beef broth, raisins, lemon juice and zest, and salt and pepper to taste, bring the liquid to a boil, stirring, and simmer the curry, covered, for 1 1/2 hours. Add the apple and simmer the curry, covered, for 30 minutes more, or until the meat is tender. Let they curry cool to room temperature, transfer it to a freezer container with a tight-fitting lid or to a resealable freezer bag, and freeze it

To reheat: Defrost the curry in the refrigerator. Transfer the curry to a kettle and simmer it over moderate heat, covered, stirring occasionally, for 15 minutes, or until it is heated through. Correct the seasoning, adding salt, pepper, and fresh lemon juice to taste. Serve the curry over rice and, if desired, accompany it with small bowls of roasted nuts, toasted coconut, and assorted chutneys.

This recipe yields 4 to 6 servings.

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