Rich in flavor while not heavy, this divine Lamb Curry Recipe has been a Clayton family favorite for years. Both savory and sweet, curry powder, marjoram, thyme, beef stock and red wine give the sauce a warm, deep and earthy flavor. Apple, green pepper, onion, coconut and raisins provide contrasting sweetness. And, fresh lemon juice provides a ray of brightness. Altogether, the warm, flavorful sauce perfectly complements the lamb!
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Why my mom loved this Lamb Curry recipe
This marvelous Lamb Curry Recipe is another winner direct from my mom’s recipe box. Easy enough for everyday meals, it’s also perfect for entertaining. In fact, it was often on mom’s dinner party menu rotation, and is now on mine, for several reasons:
- Easy to prepare. No special equipment needed to prepare this scrumptious curry, and no fancy techniques required. Just chopping and sautéing – that’s all it takes!
- Calls for only readily available, everyday ingredients. No driving all over town, looking for a special spice you’ll use once. All the ingredients in this easy lamb curry can be found in your pantry or at your local grocery store.
- Crowd pleasing. Curry has wide appeal, with its warm and inviting flavors.
- Make ahead. Like the majority of mom’s – and my – recipes, lamb curry can be prepared ahead. Make it earlier in the day and then reheat just prior to serving, or prepare it up to 2 months ahead and freeze.
- Customizable by guests. Mom always loved to serve this Lamb Curry with lots of condiments – 8 to be exact. Not only do they enhance both the sweet and savory flavors, the condiments allow your guests to get involved in the dish, and customize it to their tastes!
How to Make Lamb Curry
Here’s all you have to do to create this crowd-pleasing curry:
- 1. Brown lamb.
In a large skillet or sauté pan, heat olive oil over medium-high heat. Add lamb cubes and sear just until browned on all sides. Remove from pan and set aside.
- 2. Sauté apple and vegetables.
In the same pan, stir together apple, green pepper, onion and garlic; cook over medium heat until onions are soft, 7 to 8 minutes.
- 3. Add flour, spices and herbs.
Sprinkle flour, curry powder, salt, marjoram and thyme over mixture in skillet. Mix well and stir constantly over medium heat for 3 minutes.
- 4. Add remaining ingredients; cook.
Add beef broth/stock, red wine, lemon juice, raisins, cloves and lamb. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
- 5. While curry is cooking, cook and chop condiments.
Cook bacon; crumble. Hard boil eggs; chop. Chop green onions, pineapple and cashews.
- 6. Add coconut; finish cooking.
Add coconut (if using) and continue cooking at a simmer for an additional 15 minutes.
- 7. Add sour cream/yogurt.
Just before serving, stir in sour cream or yogurt.
Curry Lamb Substitutions
Don’t like lamb? No problem. This curry is also delicious prepared with beef or even chicken. And whatever protein you choose, it can be made with either fresh or leftovers.
What to serve with Lamb Curry
There’s so much flavor going on in the curry, it’s best to keep the side dishes simple, so they don’t fight with each other. In addition to cooked rice (I’m partial to Seeds of Change Organic Basmati Rice with this dish), I like to serve a simple tossed salad; here are a few suggestions:
Lamb Curry Indian FAQ
For this curry dish I like to use boneless leg of lamb. It’s lean, so less fat, and full of flavor.
Lamb curry can be thickened through adding flour, cornstarch and/or dairy (like sour cream or yogurt). Therefore, you shouldn’t need to do anything to thicken this lamb curry – it has flour in the sauce; plus, you stir in sour cream or yogurt at the end.
The key to keeping the lamb tender in this recipe, using boneless leg of lamb, is to not overcook it before adding the broth and wine. The liquids will keep it moist and tender while the curry finishes cooking.
- 2 tablespoons extra virgin olive oil
- 1 pound boneless leg of lamb, trimmed of fat and cut into (3/4-inch) cubes
- 1 large apple, peeled, cored and chopped
- 1 large green pepper, cored and chopped
- 2 medium yellow onions, chopped
- 1 garlic clove, crushed
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 1/2 cups beef broth or stock
- 1/2 cup dry red wine
- Juice from 1/2 lemon
- 1/2 cup raisins
- 2 whole cloves
- 1/4 cup shredded sweetened coconut (optional)
- 1 tablespoon sour cream or plain Greek yogurt
- Crumbled bacon
- Chopped hard boiled eggs
- Shredded coconut
- Mango chutney
- Chopped green onions
- Chopped pineapple
- Chopped roasted cashews
- In a large skillet or sauté pan, heat olive oil over medium-high heat. Add lamb cubes and sear just until browned on all sides. Remove from pan and set aside.
- In the same pan, stir together apple, green pepper, onion and garlic; cook over medium heat until onions are soft, 7 to 8 minutes.
- Sprinkle flour, curry powder, salt, marjoram and thyme over mixture in skillet. Mix well and stir constantly over medium heat for 3 minutes.
- Add beef broth/stock, red wine, lemon juice, raisins, cloves and lamb. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Add coconut (if using) and continue cooking at a simmer for an additional 15 minutes.
- Just before serving, stir in sour cream or yogurt. Serve with cooked Basmati rice and condiments.
Make ahead: Curry can be made up to 24 hours ahead excluding the addition of the sour cream or yogurt. Store covered and refrigerated. Reheat over medium heat just until warm; stir in sour cream and serve. Can also be prepared (without sour cream), cooled, placed in a zip top baggie and frozen for up to 2 months.
Gluten free: omit the flour.
Variation with cooked lamb: You can make this recipe with leftover cooked lamb. Substitute 12 ounces (2 cups) cubed cooked lamb in place of the 16 ounces raw. Add with the coconut.
- Category: Main dish, make ahead
- Method: Sauté
- Cuisine: Asian
Keywords: curry, easy, make ahead, freezer-friendly