Richard Kent's Bengal Curry of Lamb

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

Adapted from The New York Times Cookbook. Serve with rice..

Ingredients Nutrition


  1. Melt 2 tablespoons butter in a large, heavy pan.
  2. Add onions and cook until softened, about 5 minutes.
  3. Remove and set aside.
  4. Melt remaining butter in same pan.
  5. Brown lamb on all sides.
  6. Return onion to pan.
  7. Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
  8. Cover, reduce heat to low, and simmer 1 hour.
  9. Stir in coconut and coconut milk.
  10. Cover and simmer 5 minutes.
  11. Slowly stir in lime juice.
  12. Slowly stir in cream (be sure to add this after the lime juice).
  13. Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.

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