Ultimate Lamb Curry - Tyler Florence

"From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Fresh curry leaves (or frozen) may be found in Indian, Pakistani or Asian markets. Use fresh, rather than dried, bay leaves if you can find them. Serve with basmati rice; add salt and a couple of thick slices of fresh ginger to the water while steaming the rice for added flavor."
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Ready In:
1hr 10mins




  • Start heating vegetable oil in a heavy Dutch oven over medium heat.
  • Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
  • Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
  • Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes.
  • Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.

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  1. I really enjoyed this, thanks for sharing!


I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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