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    You are in: Home / Recipes / Lamb Curry Recipe
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    Lamb Curry

    Lamb Curry. Photo by Jenny Sanders

    1/1 Photo of Lamb Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Jenny Sanders's Note:

    I adapted this from several other lamb curries, until I had one that I thought was just right! Commercial curry powder mixtures make a good starting point to customize in your own way, and in spite of the length of the ingredient list this is not at all difficult to put together.

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    Units: US | Metric


    1. 1
      Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
    2. 2
      Peel and chop the onions; mince the Jalapenos and grate the ginger.
    3. 3
      Saute the onions in the oil until soft and translucent.
    4. 4
      Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
    5. 5
      Add the minced jalapenos and grated ginger and the mixed spices.
    6. 6
      Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
    7. 7
      NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.

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    Ratings & Reviews:

    • on December 09, 2008


      This was good. Added some peas, and only used spices at half amounts so it was milder - next time will make with full. Will make again. Thanks.

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    • on November 10, 2006


      This had a "dusty" flavor instead of a more than a in-your-face spiciness. I served over jasmine rice. I had to make some modifications because I didn't have fennel. I also used only 1 T of ginger, but I should have used at least one more. I am a curry newbie so I left out the jalapenos because I am spice shy. The lamb I used was a steak cut from a bone-in leg peice. It was a great consistency for this. I was worried it would be tough but it was great. I liked it, and hubby is bringing leftovers to work today. Thanks!

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    • on March 08, 2005


      Excellent! I had left over leg of lamb for one. I scaled down your recipe to serve 2 and used the leftover meat. Instead of the yogurt, I added 2 fresh Roma tomatoes, chopped. Served it over whole grain couscous. Something I will prepare again.

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    Nutritional Facts for Lamb Curry

    Serving Size: 1 (446 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.9
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 3.2 g
    Cholesterol 75.9 mg
    Sodium 749.8 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 3.4 g
    Sugars 12.4 g
    Protein 30.9 g

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