Curried Lamb

"We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440




  • Soak onion in water until soft about 5 minutes.
  • Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
  • Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
  • Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
  • Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
  • Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
  • Stir in yogurt and lemon juice and serve immediately over cooked rice.

Questions & Replies

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  1. Excellent! My husband and I thought it was very tasty (and he is normally not a fan of lamb.) We have had it twice, once with rice and once with rotini pasta, and the sauce is perfect for the rotini. I used non-fat plain yogurt and it worked fine. Definitely a keeper!
  2. I'm re-writing my review based on hubby's reaction to this served the second time. I had fresh cardamom, and I think that altered the taste enough for him to dislike it. I followed the recipe except I left out the lemon juice because I remembered not caring for it the first go-round. I also altered the order of cooking things. I added the spices after browning the meat, because last time they really burned in the pan. This way, they still got "bloomed" but not burned. My recommendation is to reduce the amount of cardamom if you have fresh (it loses its' potency rather quickly.) I should have cut it at least in half. The first time I cooked it in the crock pot, this time on the stove. Either way is fine, but you MUST brown the meat to get the best flavor.
  3. Wonderful flavor and it smelled sooooo good while simmering. I made this using fresh onions and garlic, but made no other changes. I garnished with some chopped fresh cilantro. Delicious! Thanx for posting.
  4. I added cilantro fresh garlic and jalepeno to add some heat it was great.
  5. I really wanted to make this, but all I had was lamb chops, so I cut the meat off the bone and cooked it about half the time. I took the lamb out and boiled the sauce with some flour to get it nice and thick because we were serving it over Afghani bread. I was afraid to add more cayenne because I have never cooked anything like this, but I would say that doubling the cayenne is definitely in order.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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