Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
  2. Peel and chop the onions; mince the Jalapenos and grate the ginger.
  3. Saute the onions in the oil until soft and translucent.
  4. Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
  5. Add the minced jalapenos and grated ginger and the mixed spices.
  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. NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.

Reviews

(3)
Most Helpful

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.

Messy44 December 09, 2008

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!

Demandy November 10, 2006

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.

PaulaG March 08, 2005

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