Lamb Curry

Total Time:
2 hr 20 min
20 min
2 hr

6 servings

  • 4 pounds boneless, trimmed lamb shoulder
  • Salt and freshly ground black pepper
  • 1 cup vegetable oil
  • 3 onions, diced
  • 2 tablespoons pureed garlic
  • 2 tablespoons black mustard seeds
  • 2 tablespoons garam masala
  • 2 teaspoons turmeric
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground cumin
  • 1 teaspoons dried red pepper flakes
  • 2 quarts brown lamb stock or canned chicken broth
  • Plain yogurt and Fried Onions, for garnish

Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.

Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.

Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.

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    This curry tasted pretty good and was simple enough to make. I had a couple issues with it: 1) it wasn't very thick. I reduced it for more time than the recipe called for but it ended up the consistency of chicken soup. Not necessarily a bad thing, but not what I was looking for. 2) It wasn't very spicy. I would maybe double the red pepper flakes if I made it again. Also, the lamb didn't seem to be a prominent flavor in the dish, which was disappointing.
    Adding raisens is a nice touch.
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