Recipe by mn
"Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce."
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onion, finely chopped
cumin seeds, or to taste
lamb stew meat, cubed
salt, or to taste
1 1/2 teaspoons
red chile powder, or to taste
Very easy to make and not too time consuming, which is nice. The flavour was pretty nice. I added some potato chunks and it worked well - just a couple of potatoes cut up into small cubes. Ate it with basmati rice and naan bread. Yum!
Sadly I didn't enjoy it, the spices were overpowering
You can also add half a package of frozen spinach or 4 cups of fresh chopped spinach for an added twist!
Reply to comment above - sorry you found the recipe too hot but the recipe only calls for 1 tsp of chilli powder/cayenne.
Easy, Excellent flavor, this was cooked stovetop, meat was tender and taste was very authentic.
I give this recipe only 4 stars because it is EXTREMELY spicy. I cut the Cayenne pepper back to 1.5 tsp. and added some plain yogurt at the end and it was still VERY spicy. I realize heat is a personal preference, but this just seemed a bit much. It was also quite thick - I ended up adding water to thin out the sauce so I could simmer without scorching it. Aside from that this was super! My husband declared it "really, REALLY yummy." When we make it again, we will probably cut the cayenne back to 1 tsp. We found that roasted vegetables (carrots, broccoli, onions and potatoes seasoned with olive oil, salt, pepper, cumin and just a touch of cayenne) went with this very well.
I cut the lamb into small chunks to increase flavor and cook faster. I mixed the lamb with spices and ginger, garlic, basil, dill pastes and refrigerated it for an hour. I made this with two onions and spinach to have the lamb be subtle, and the dish not overly meaty. Came out delicious! Lamb curry is one of my favorite dishes to order in Indian restaurants and now I can make it myself! It was one of the best dishes I've ever made.
Great recipe! The lamb was VERY tender and the spices were a perfect blend. I used Aleppo chili pepper (actually I had my wife add the chili pepper--according to her I make everything too HOT--she used two large pinches and the heat was spot on.) I added chopped cabbage leaves from the garden (but would use kale, spinach, or some such green). I did add about 1/4-1/2 cup of water after adding the leaves and then let it all simmer for about an hour. The last 5-10 minutes the lid was off to allow it to thicken slightly. This would be great served over rice, but because we're both doing the Whole30, no rice for us!
Doubled the spices and added potato. Reduced the salt and cayenne pepper. Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Indian Curried Lamb
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 140
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