Lamb Curry Recipe

click to rate
2 votes | 16203 views

This is Jamie Oliver's friend's Peter's lamb curry. Indian food usually seems so indulgent but besides the 1/4 T butter per serving there's not really anything bad for you in this, and you can throw in all sorts of veggies near the end. You can make the curry sauce one day ahead of time. I use lamb shoulder if I can't find shank. I usually halve the recipe.

Prep time:
Cook time:
Servings: 8
Tags:

Ingredients

Cost per serving $0.53 view details

Directions

  1. Preheat your oven to 325. Lightly toast the first 8 ingredients in a dry pan over medium heat until they smell good and darken a few shades, then grind them in a coffee grinder. If you are using pre-ground spices, just toast those.
  2. Chop the ginger, onions, garlic, chiles, and cilantro roughly, then add the spice mix and puree in a food processor. In a large oven-proof casserole or Dutch Oven, fry the pureed mixture in the butter for a little bit, stirring regularly. Jamie Oliver says "until it goes golden" but mine never does.
  3. Add the tomatoes and stock or water. Bring to the boil, cover with the lid or foil and place in the oven for 1 1/2 hours to intensify the flavor. This is your basic curry sauce. If the sauce is still liquidy when it comes out of the oven, continue to simmer it on the stove until it thickens. If it is too thick add some more liquid. (note: if you are halving the recipe, don't halve the liquid or your curry might dry up in the oven.)
  4. Fry the lamb cubes in a little olive oil or cooking spray until golden, then add to the curry sauce and simmer for around 1 hour, until tender. You can vary the curry by using diced chicken, shrimp, tofu, or paneer instead of lamb. You can also toss in any kind of vegetable or legume you like towards the end of cooking. I did spinach and leftover boiled potatoes. Okra would be delicious.
  5. Sprinkle the curry with the chopped mint and cilantro. Stir in the yogurt, add a good squeeze of lime juice, and season to taste with salt, pepper, or a little cayenne if you like it spicy.
  6. Serve with Indian breads, basmati rice, and cold beer.

Toolbox

Add the recipe to which day?
« Today - Dec 17 »
Today - Dec 17
December 18 - 24
December 25 - 31
January 1 - 7
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 96g
Recipe makes 8 servings
Calories 46  
Calories from Fat 21 46%
Total Fat 2.38g 3%
Saturated Fat 1.32g 5%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 155mg 6%
Potassium 158mg 5%
Total Carbs 4.99g 1%
Dietary Fiber 0.9g 3%
Sugars 2.14g 1%
Protein 2.14g 3%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Kelly Sheeman
    This is wonderful curry, I have made it before: ) I did want it a bit spicier though.

    Comments

    • Mihir Shah
      November 11, 2008
      This looks fantastic. Will try it this weekend! Thanks for sharing.
      • John Spottiswood
        November 10, 2008
        Wow, this looks awesome, Maria! Can't wait to try it. Adding it to my "try soon" folder. Thanks for sharing.

        Leave a review or comment