What cut of lamb is best for curry?

For this curry dish I like to use boneless leg of lamb. It’s lean, so less fat, and full of flavor.

How do I thicken lamb curry?

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.

How do you keep lamb tender in curry?

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.

Indian Lamb Curry Recipe with Rice | A Well-Seasoned Kitchen®

Ingredients

Scale

Lamb Curry:

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

Condiments:

Crumbled bacon
Chopped hard boiled eggs
Raisins
Shredded coconut
Mango chutney
Chopped green onions
Chopped pineapple
Chopped roasted cashews

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Instructions

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.

Notes

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.

Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Category: Main dish, make ahead
Method: Sauté
Cuisine: Asian