Rich in flavor while not heavy, this divine Lamb Curry Recipe has been a family favorite for years. Easy enough for everyday, it’s also perfect for entertaining. Both savory and sweet, curry powder, herbs, 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, lemon juice provides brightness.
- 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.
Keywords: curry, easy, make ahead, freezer-friendly