Lamb Curry

I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
4 servings


  • 1 tablespoon vegetable oil

  • 1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes

  • 1 medium onion, sliced

  • 3 cups beef broth

  • ¼ cup seedless golden raisins

  • ¼ cup chopped almonds

  • ¼ cup mango chutney

  • 1 tablespoon distilled white vinegar

  • 1 tablespoon curry powder

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 cup uncooked white rice


  1. Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.

  2. Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.

  3. Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.

Cook's Note:

You can use mango marmalade instead of chutney.

Nutrition Facts (per serving)

604 Calories
28g Fat
58g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 604
% Daily Value *
Total Fat 28g 36%
Saturated Fat 8g 42%
Cholesterol 87mg 29%
Sodium 1395mg 61%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 12%
Total Sugars 8g
Protein 30g
Vitamin C 3mg 14%
Calcium 90mg 7%
Iron 6mg 31%
Potassium 561mg 12%

* 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.

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