Curried Lamb Recipe - Allrecipes.com
Curried Lamb Recipe
  • READY IN ABOUT hrs

Curried Lamb

Recipe by  

"Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
  2. Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
  3. Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 45 mins
  • READY IN 2 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2010

I thought this was a pretty good recipe. It tasted GREAT -- only thing is my hubby had really bad heartburn afterwards. He doesn't usually react this strongly to restaurant indian food, so this was unusual. But my son and I loved it! If I ever do it again, I may do less of the spices, as 2 tablespoons of ANY spice is a lot. This recipe uses around 5 tablespoons of spices, which is a lot for most curries that I have made. I think you could half the spice and it would be almost as good, and your husband's tummy won't go crazy!

 
Most Helpful Critical Review
May 22, 2011

I've eaten quite a bit of Indian food and this really didn't taste that authentic. The beef stock confused the flavours. I would use water the next time. It has a bit of Indian character because of the spices but lacks the heat which is characteristic of Indian curries. I added Chinese chilli sauce which made it hotter. This would be fine for someone who wants a hint of Indian character but would find an authentic Indian recipe too spicy or too hot.

 
Jan 26, 2010

Delicious! Using the dried spices makes it so flavorful. I have also used small chops instead of cubed meat. I am sending it to a friend who is living on a sailboat off the coast of New Zealand. Should be easy to make in galley kitchen!

 
Feb 23, 2010

Delicious! My family of 4 loved it. Next time, I will double the recipe to have left over because it was devoured.

 
Jan 21, 2011

Im not sure about those who reviewed the recipe saying it was mild, because my mouth was on fire after eating this, and I loved every minute of it! I lightly floured and seasoned the meat before browning, like you would with beef stew. I also added potatoes and carrots. A great, unique (and spicy) alternative to your average beef stew.

 
Jan 05, 2011

This turned out quite good. I added additional cayenne and had to cook lamb for longer than an hour to get it tender, but I may have had the heat too low. I ground the cumin coriander and cardamom myself and I think that made the flavors nice and bright.

 
Aug 05, 2010

I found this to be a little on the mild side, I was hoping for more flavour from the amount of spices, the meat, however, was tender and delicious, I will make this again with some tweaking of the spices.

 
Jan 07, 2011

good easy recipe,

 

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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