Curried Stew with Lamb Recipe -
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Curried Stew with Lamb

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    2 hrs 20 mins

    1 day 3 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2006

i doubled the yoghurt, used rice as a side; only 2cups of stock(i used chicken it's all i had) Thickend the stew with a little flour and only used a couple of Teaspoons of curry - nice, will make again:)

Most Helpful Critical Review
May 29, 2005

The yogurt curdles during the cooking process, the spices are too assertive, and the finished recipe is a liquid clumpy mess. Definitely not recommended.


17 Ratings

Jun 22, 2009

I also used only 3 TEAspoons of curry, used only 2 cups of stock and served it over rice. Made this with chicken as well and it was very good.

Jan 16, 2004

This recipe is great if made with 3 TEAspoons of curry instead of TABLEspoons.

Jun 13, 2008

Good recipe, a lot like what I had at an Indian restaurant recently and was trying to duplicate. Traditional/authentic Indian food is very much spicier than what American tongues are used to. This is a very authentic recipe. If it's too hot for you, curry to taste. I think it's wonderful!

Apr 14, 2008

Needs salt to add flavour

Mar 14, 2007

It was OK. The marinade really didn't do much to flavor the meat and the overall stew wasn't very flavorful (though it could have been the type of curry used--I made it at my sister's). Folks seemed a little put off with the rice being IN the stew rather than the stew served over the rice--but this is easily done if desired. I was really hoping this would be great (the recipe looks yummy) but it was just OK.

Oct 11, 2004

Although flavorful, 3 tablespoons of curry overwhelms the taste. This recipe is poorly written; it's not detailed enough. Also, adding 8 cups of broth at the end and simmering for only 5 minutes results in a soup, not a stew. I ended up thickening with cornstarch mixture. Recipe never says when to add slivered almonds, or that they should be toasted before adding. I would not make this again.


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  • Calories
  • 623 kcal
  • 31%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 550 mg
  • 22%

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

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