Curried Lamb Stew Recipe

Name: Curried Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds lamb stew meat (patted dry); 2 tablespoons butter; 2 medium onions, diced; 1 bunch scallions, chopped; 1/4 cup jalapeno, chopped seeds and all; 2 tablespoons ginger, chopped; 2 tablespoons garlic, chopped; 4 tablespoons curry powder, recipe follows; 2 cups tomatoes, diced no seeds; 1 cup water, beef or chicken stock; 2 cups Japanese rice, cooked; 1/4 cup cilantro, chopped; 1 1/2 tablespoons coriander seeds; 2 tablespoons ground turmeric; 1 1/2 tablespoons cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon anise seeds; 6 whole cloves; 1 stick cinnamon; 1 tablespoon ginger; Cayenne pepper to taste

Servings: persons

4 pounds lamb stew meat (patted dry)
2 tablespoons butter
2 medium onions, diced
1 bunch scallions, chopped
1/4 cup jalapeno, chopped seeds and all
2 tablespoons ginger, chopped
2 tablespoons garlic, chopped
4 tablespoons curry powder, recipe follows
2 cups tomatoes, diced no seeds
1 cup water, beef or chicken stock
2 cups Japanese rice, cooked
1/4 cup cilantro, chopped
1 1/2 tablespoons coriander seeds
2 tablespoons ground turmeric
1 1/2 tablespoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon anise seeds
6 whole cloves
1 stick cinnamon
1 tablespoon ginger
Cayenne pepper to taste

1
Heat pressure cooker over medium heat and brown lamb piece in batches, set aside.
2
Drain off oil and add butter and onions to the pan and saute until translucent.
3
Now add scallions, jalapenos, ginger and saute for a few minutes more then add garlic and curry powder.
4
Saute until you smell the curry then add tomatoes, lamb and water.
5
Bring this to a simmer.
6
Put lid in place and bring up to high pressure, lower heat to maintain pressure.
7
When time is up (15 minutes) take lid off and bring stew back to a simmer to reduce juice.
8
Season with salt and pepper to taste.
9
Serve over rice and garnish with cilantro.
10
Grind all spices in a mortar and pestle or in a spice grinder.
11
Store in an airtight container.

1991

kcal

Calories

106

Fat

117

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 pounds lamb stew meat (patted dry), 2 tablespoons butter, 2 medium onions, diced, 1 bunch scallions, chopped, and more.

Yes, Curried Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions