Curried Stew with Lamb

13
sal 24

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

1 d 3 h servings 623 cals
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Nutrition

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

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 mak...

Most helpful critical review

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

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 mak...

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.

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

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

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. T...

Needs salt to add flavour

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 ...

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...

This recipe doesn't make sense. Either ingredients are missing or miss-proportioned or steps are incorrectly ordered. With enough alterations any recipe would be good but why bother trying to co...