Lamb Curry

What a blessing it is to have friends, and parents of friends, who cook. I had this dish at my friend Elizabeth Abbott’s parent’s house and begged her mother Maria for the recipe, which, thankfully, she gave me. I changed it ever so slightly – added some raisins to the mix, and upped the spices. When at their house again recently, I showed Maria her recipe on the site. Delighted yet also surprised, she remarked, “But I don’t use raisins!,” and then added, “but that’s not a bad idea.” Whew. Saved by the spirit of experimentation. Maria is one of those people who is such a good cook, you are inspired to learn how just by being around her. Thank you Maria!

Lamb Curry Recipe

  • Cook time: 3 hours
  • Yield: Serves 6
Yum

Ingredients

  • 2 lamb shanks AND 2 lamb shoulder steaks (yielding about 2 lbs of meat without the bone)
  • 1 large onions, chopped, about 3 1/2 cups
  • 3-5 cloves of garlic, crushed
  • 2-3 Tbsp ghee (clarified butter) or 1 Tbsp olive oil with butter
  • 2-3 Tbsp curry powder
  • 2 tsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp ground coriander
  • 1 Tbsp cumin
  • 1 tsp fresh rosemary, chopped
  • 1 tsp thyme, dried
  • 1/2 Meyer lemon sliced (with rind)
  • 2 peeled and chopped apples (tart green granny smith if possible), about 2 cups
  • 1/4 cup of raisins (my addition to Maria's recipe)
  • 1 1/2 cups chicken broth*
  • 8-12 small potatoes, quartered, about 1 1/2 pounds
  • Chutney, yogurt, rice

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.

Method

1 Preheat oven to 300° F. On stovetop, add the ghee or the butter-and-oil mixture to a large covered pot or Dutch oven and turn the burner to medium-high. Brown the meat well and remove it from pan.

2 Add curry powder to the ghee or oil, turn the heat down to medium and cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return lamb to pan.

3 Add coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken broth, salt and pepper. Cover the pot and put it in the oven. Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. Add the potatoes and cook for another 45 minutes.

4 To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or cayenne if you want things spicier. Serve over rice with chutney and yogurt.

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Here's Maria with a batch of lamb curry on the stove in her brand-spanking-new kitchen.
maria-abbott.jpg

Showing 4 of 20 Comments

  • Joyce Aney

    hey, we discovered a great way to always have lamb. last Fall, while driving around the countryside, we saw a farmer’s sign for lamb for sale. Well, I called and sure enough there it was, a half lamb all butchered, cut and wrapped for the deep freeze. It has been wonderful We are down to one package of lamb stew meat and a leg of lamb, which I’m planning for Easter dinner. I was vary pleased with the quality and the cleanliness of the meat. i plan to do the same next Fall, but may buy a whole lamb next time

  • Elise

    Hi Joyce, that’s a great idea, especially if you have a big enough freezer.

  • Punjab

    Sounds really good! In terms of basic Punjabi cuisine,we would fry some ginger with the onions and garlic. Then add some red pepper, garam masala(ground cloves,cumin,black pepper main ingedients)fry/sear the lamb till its half cooked,(throw on some salt too,if you havent)then add some tomato(sauce,canned, fresh,any combo) cook until thick and dark,then add some water.(broth could work) Cover ,and let simmer. Near the end,you could add some yogurt/sour cream.
    Possibly even garnish with cilantro. We generally serve with naan or parathas,but rice works too.
    There are fancier recipes,but this the usual homemade fare.

  • jay

    Nice one punjab, please more easy recipes like this. I live in India and sometimes the recipes are sooo complicated!

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