Recipe courtesy of Cheryl Smith

Curried Lamb Stew

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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4 pounds lamb stew meat (patted dry)

2 tablespoons butter

2 medium onions, diced

1 bunch scallions, chopped

1/4 cup jalapeno, chopped seeds and all

2 tablespoons ginger, chopped

2 tablespoons garlic, chopped

4 tablespoons curry powder, recipe follows

2 cups tomatoes, diced no seeds

1 cup water, beef or chicken stock

2 cups Japanese rice, cooked

1/4 cup cilantro, chopped


1 1/2 tablespoons coriander seeds

2 tablespoons ground turmeric

1 1/2 tablespoons cumin seeds

1 teaspoon fennel seeds

1 teaspoon anise seeds

6 whole cloves

1 stick cinnamon

1 tablespoon ginger

Cayenne pepper to taste


  1. Heat pressure cooker over medium heat and brown lamb piece in batches, set aside. Drain off oil and add butter and onions to the pan and saute until translucent. Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder. Saute until you smell the curry then add tomatoes, lamb and water. Bring this to a simmer. Put lid in place and bring up to high pressure, lower heat to maintain pressure. When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice. Season with salt and pepper to taste. Serve over rice and garnish with cilantro.


  1. Grind all spices in a mortar and pestle or in a spice grinder. Store in an airtight container.