*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
You can also add half a package of frozen spinach or 4 cups of fresh chopped spinach for an added twist! Reply to comment above - sorry you found the recipe too hot but the recipe only calls for 1 tsp of chilli powder/cayenne.
Very easy to make and not too time consuming which is nice. The flavour was pretty nice. I added some potato chunks and it worked well - just a couple of potatoes cut up into small cubes. Ate it with basmati rice and naan bread. Yum!
I cut the lamb into small chunks to increase flavor and cook faster. I mixed the lamb with spices and ginger garlic basil dill pastes and refrigerated it for an hour. I made this with two onions and spinach to have the lamb be subtle and the dish not overly meaty. Came out delicious! Lamb curry is one of my favorite dishes to order in Indian restaurants and now I can make it myself! It was one of the best dishes I've ever made.
I give this recipe only 4 stars because it is EXTREMELY spicy. I cut the Cayenne pepper back to 1.5 tsp. and added some plain yogurt at the end and it was still VERY spicy. I realize heat is a personal preference but this just seemed a bit much. It was also quite thick - I ended up adding water to thin out the sauce so I could simmer without scorching it. Aside from that this was super! My husband declared it "really REALLY yummy." When we make it again we will probably cut the cayenne back to 1 tsp. We found that roasted vegetables (carrots broccoli onions and potatoes seasoned with olive oil salt pepper cumin and just a touch of cayenne) went with this very well.
Wonderful recipe and so fast and easy to make! Made according to directions would only change the amount of salt: 2 teaspoons is way too much. Would cut to 1 tsp or less. As to the spiciness - it is a spicy recipe! The chili powder can be cut down for less spice
Great recipe! The lamb was VERY tender and the spices were a perfect blend. I used Aleppo chili pepper (actually I had my wife add the chili pepper--according to her I make everything too HOT--she used two large pinches and the heat was spot on.) I added chopped cabbage leaves from the garden (but would use kale spinach or some such green). I did add about 1/4-1/2 cup of water after adding the leaves and then let it all simmer for about an hour. The last 5-10 minutes the lid was off to allow it to thicken slightly. This would be great served over rice but because we're both doing the Whole30 no rice for us!
When I try a recipe here I try it exactly as the author laid it out. Can't complain if you change it from the original! Now I LOVE lamb and especially curried lamb. I tried this recipe as it was written and it had to be the absolutely worst example of curried lamb or Indian food I had ever tasted (and I have tasted some bad recipes). Flavor was lacking (for Indian food) and it just tasted wrong.
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