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Curried Stew with Lamb

By: sal  
"Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants."

Rating: This weblink has been rated 14 times with an average star rating of 3.3 Read Reviews (11)

Rate/Review | 364 people have saved this

Prep Time:
40 Min
Cook Time:
2 Hrs 20 Min
Ready In:
1 Day 3 Hrs

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup yogurt
  • 1 tablespoon minced garlic
  • 2 pounds lamb sirloin, cut into cubes
  • 2 cups water
  • 1 cup uncooked rice
  • 1 tablespoon vegetable oil
  • 1 large onion, grated
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon ground cayenne pepper
  • 3 tablespoons curry powder
  • 2/3 cup slivered almonds, toasted
  • 1 cup currants
  • 8 cups vegetable broth

Directions

  1. In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
  2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
  3. Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 623 | Total Fat: 38.1g | Cholesterol: 86mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by MLOOKNANAN 
This recipe is great if made with 3 TEAspoons of curry instead of TABLEspoons. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2006 by justcookin 
i doubled the yoghurt, used rice as a side; only 2cups of stock(i used chicken it's all i had)... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2005 by chvickers 
The yogurt curdles during the cooking process, the spices are too assertive, and the finished... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2007 by AMH 
It was OK. The marinade really didn't do much to flavor the meat and the overall stew wasn't... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2004 by KATHIE F 
Although flavorful, 3 tablespoons of curry overwhelms the taste. This recipe is poorly... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2007 by Colin Meadows 
This recipe doesn't make sense. Either ingredients are missing or miss-proportioned or steps... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2004 by LOLLIEMOUSE 
This was wonderful -- I served it to my family for dinner and they raved about it. I brought... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by Tweemer 
I also used only 3 TEAspoons of curry, used only 2 cups of stock and served it over rice. Made... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2008 by Aslieas 
Good recipe, a lot like what I had at an Indian restaurant recently and was trying to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by Ronald 
Needs salt to add flavour MORE

 
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