Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.

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Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.

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  • Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.

  • Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

Nutrition Facts

337 calories; protein 33.5g 67% DV; carbohydrates 8.2g 3% DV; fat 18.2g 28% DV; cholesterol 98.9mg 33% DV; sodium 138mg 6% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/12/2010
I thought this was a pretty good recipe. It tasted GREAT -- only thing is my hubby had really bad heartburn afterwards. He doesn't usually react this strongly to restaurant indian food so this was unusual. But my son and I loved it! If I ever do it again I may do less of the spices as 2 tablespoons of ANY spice is a lot. This recipe uses around 5 tablespoons of spices which is a lot for most curries that I have made. I think you could half the spice and it would be almost as good and your husband's tummy won't go crazy! Read More
(23)

Most helpful critical review

Rating: 2 stars
05/22/2011
I've eaten quite a bit of Indian food and this really didn't taste that authentic. The beef stock confused the flavours. I would use water the next time. It has a bit of Indian character because of the spices but lacks the heat which is characteristic of Indian curries. I added Chinese chilli sauce which made it hotter. This would be fine for someone who wants a hint of Indian character but would find an authentic Indian recipe too spicy or too hot. Read More
(12)
25 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
02/11/2010
I thought this was a pretty good recipe. It tasted GREAT -- only thing is my hubby had really bad heartburn afterwards. He doesn't usually react this strongly to restaurant indian food so this was unusual. But my son and I loved it! If I ever do it again I may do less of the spices as 2 tablespoons of ANY spice is a lot. This recipe uses around 5 tablespoons of spices which is a lot for most curries that I have made. I think you could half the spice and it would be almost as good and your husband's tummy won't go crazy! Read More
(23)
Rating: 2 stars
05/22/2011
I've eaten quite a bit of Indian food and this really didn't taste that authentic. The beef stock confused the flavours. I would use water the next time. It has a bit of Indian character because of the spices but lacks the heat which is characteristic of Indian curries. I added Chinese chilli sauce which made it hotter. This would be fine for someone who wants a hint of Indian character but would find an authentic Indian recipe too spicy or too hot. Read More
(12)
Rating: 5 stars
01/26/2010
Delicious! Using the dried spices makes it so flavorful. I have also used small chops instead of cubed meat. I am sending it to a friend who is living on a sailboat off the coast of New Zealand. Should be easy to make in galley kitchen! Read More
(12)
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Rating: 4 stars
12/02/2010
This was really good. The spice mixture was excellent and the lamb was cooked perfectly but I made a few modifications. First I doubled the cayenne pepper amount based on previous reviewers' comments that it was a bit mild. Second to save money on lamb (and to cut down on the calories) I used 1.25 lbs of lamb and supplemented the rest of the dish with 1 cup of chopped carrots (added when I added the onions) 1 lb. of cauliflower (added in the last 20 minutes when I removed the lid from the Dutch oven) and 1 cup of frozen peas (added in the last two minutes of cooking). I will definitely make this again. We devoured it. Next time I might try the slow-cooker approach. Thanks for posting!! Read More
(8)
Rating: 4 stars
08/05/2010
I found this to be a little on the mild side I was hoping for more flavour from the amount of spices the meat however was tender and delicious I will make this again with some tweaking of the spices. Read More
(7)
Rating: 5 stars
02/23/2010
Delicious! My family of 4 loved it. Next time I will double the recipe to have left over because it was devoured. Read More
(7)
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Rating: 5 stars
01/05/2011
This turned out quite good. I added additional cayenne and had to cook lamb for longer than an hour to get it tender but I may have had the heat too low. I ground the cumin coriander and cardamom myself and I think that made the flavors nice and bright. Read More
(6)
Rating: 5 stars
01/21/2011
Im not sure about those who reviewed the recipe saying it was mild because my mouth was on fire after eating this and I loved every minute of it! I lightly floured and seasoned the meat before browning like you would with beef stew. I also added potatoes and carrots. A great unique (and spicy) alternative to your average beef stew. Read More
(6)
Rating: 5 stars
01/07/2011
good easy recipe Read More
(5)