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Lamb Curry
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Tender lamb curry, stove or pressure cooker, serve with rice for an easy dinner.
Ingredients:
  • 2 pounds boneless (or 3 pounds bone-in), lamb stew meat, lamb shanks, and/or lamb shoulder steaks
  • 2 onions, chopped (about 3 - 4 cups)
  • 3-5 cloves of garlic, crushed
  • 2-3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter
  • 2-3 tablespoons curry powder (to taste)
  • 2 teaspoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon thyme, dried
  • 2 slices of lemon, with rind (use 3 slices if using Meyer lemons)
  • 2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups)
  • 1/4 cup (40 g) of golden raisins
  • 1 1/2 cups (350 ml)  chicken stock
  • 1 1/2 pounds (680 g) small potatoes, quartered
  • 2 cups basmati rice
  • Chutney and/or  yogurt  to serve
Instructions:
  • In a large, heavy-bottomed pot or Dutch oven over medium-high heat, brown the lamb pieces well on all sides in ghee or a mix of butter and olive oil. Remove from the pan once browned.
  • Prepare the curry base: Reduce the heat to medium-low and stir in the curry powder with ghee or oil. Gently cook for a minute or two. Mix in onions and garlic, sauté for 5 minutes. Reincorporate the lamb, then add coriander, black pepper, cumin, rosemary, thyme, lemon slices, apples, raisins, chicken stock, and salt.
  • Simmer the curry covered on low heat, or place in a 300°F oven for 2 hours until the meat is tender and starts to fall off the bone.
  • Add the potatoes and simmer until they are tender, approximately 45 minutes.
  • Prepare the rice: In a medium thick-bottomed pot, combine 2 cups of basmati rice, 3 cups of water (adjust as per package instructions), 1 tablespoon of butter or ghee, and 1 teaspoon of salt. Bring to a boil, then reduce heat to a low simmer, cover, and cook for 15 minutes (or follow package instructions). Remove from heat, let it steam covered for 10 minutes, then fluff with a fork.
  • Serve: Customize your dish by removing the meat from the bones or keeping it on. Adjust the seasoning with more curry powder or cayenne for extra heat. Plate over rice with a side of chutney and/or yogurt for a delectable finishing touch. Enjoy every bite and kindly share your feedback with us!

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