Indian Style Lamb Curry

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Picture of Indian Style Lamb Curry Recipe Photo: Indian Style Lamb Curry Recipe
Rated 1 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 35 min
Prep
20 min
Inactive
5 min
Cook
1 hr 10 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 1 cup grapeseed oil
  • 3 medium onions, diced small
  • 4 teaspoons turmeric
  • 6 teaspoons masala powder
  • 8 cloves garlic, minced
  • 1 to 2 chiles, diced small (your choice)
  • 5 pounds lean lamb, cut into 1-inch cubes
  • 2 cups all-purpose flour
  • 1 (6-ounce) can tomato paste
  • 1 1/2 quarts vegetable stock or water
  • 3 medium sized potatoes, peeled and diced small
  • 2 cups rice
  • 2 teaspoons salt
  • 1/2 cup chopped fresh cilantro leaves

Directions

Chef's Note: You can replace the turmeric and masala powder with curry powder

In a large cooking pot, heat the oil and add the chopped onions, frying until golden brown. Stir in the turmeric and masala powder (or curry powder), garlic and chiles, mix well and cook for a couple of minutes to integrate flavors. Add the lamb and sear on all sides. Sprinkle the flour over the meat using a sifting motion, spoon in tomato paste, then gradually add the stock (or water) stirring constantly while doing so. Reduce the heat, cover and simmer over low heat until meat is tender, about 1 hour. Check the pot often and stir so the curry doesn't burn. If the sauce is thickening too fast during this cooking time, add water to retain the consistency and to prevent burning. (If you prefer, once you have added the stock or water and the sauce is a good smooth consistency, you may transfer to a covered roasting pan and finish in the oven at 350 degrees F until the meat is tender.) In the last 30 minutes of cooking time, stir in the potatoes.

While the lamb curry is in its last 1/2 hour, bring 5 cups of water to a boil, add rice and salt, reduce heat, cover and cook until tender, about 20 minutes. Remove from heat and let sit 5 minutes.

Spoon rice onto serving plate, top with lamb curry and garnish with fresh cilantro.

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Newest Ratings and Reviews

Read all 7 reviews

  • on April 22, 2011

    Flag

    I failed to read the reviews before making this curry. I would rate this recipe as a 0 star if possible.
    The seasonings were totally off, too much oil, and WAY too much flour.
    This is one of the only times I didn't follow my gut instinct and I ended up wasting 5 lbs of good lamb stew meat.

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  • on September 22, 2010

    Flag

    Being an Indian, this is the worst Lamb Curry recipe I've came across. Why would you use 1 cup oil? on top of that Grapeseed oil??? please?!
    I make a better lamp curry than this recipe!

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  • on March 23, 2009

    Flag

    I feel bad for anyone who tried to follow this recipe because it is very misleading from the perspective of Indian cooking. First, "masala" means spice mixture, so "masala powder" in this recipe could mean any of the thousands of variations of Indian spice mixtures, each of which would give a different flavor to this dish. Second, depending on the type of spices present in the "masala," it could be added to a marinade, used to flavor the oil, or added just prior to serving. Different spices have different robustness - to add them all at the same time is doing a real disservice to the flavors of the spices. For anyone interested in real Indian cooking, I would suggest looking at some of the Indian recipe sites.

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