Recipe by Galley Wench
"Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable oil, or as needed
cubed lamb stew meat
1 1/2 teaspoons
ground black pepper
cayenne pepper, or to taste
salt to taste
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!
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.
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!
Delicious! My family of 4 loved it. Next time, I will double the recipe to have left over because it was devoured.
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.
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.
This was really good. The spice mixture was excellent and the lamb was cooked perfectly, but I made a few modifications. First, I doubled the cayenne pepper amount based on previous reviewers' comments that it was a bit mild. Second, to save money on lamb (and to cut down on the calories), I used 1.25 lbs of lamb and supplemented the rest of the dish with 1 cup of chopped carrots (added when I added the onions), 1 lb. of cauliflower (added in the last 20 minutes when I removed the lid from the Dutch oven), and 1 cup of frozen peas (added in the last two minutes of cooking). I will definitely make this again. We devoured it. Next time, I might try the slow-cooker approach. Thanks for posting!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 164
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a spicy, Indian-style curried lamb stew.
See how to make baked lamb meatballs simmered in a simple tomato sauce.
What's cooking in Polson? This impressive lamb dish.