Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 12 lbs lamb, cut into 1 inch cubes; 1 teaspoon salt; ½ teaspoon pepper, fresh ground if possible; ½ cup unsalted butter, divided; ¾ cup hot water; 2 medium onions, chopped; ¼ cup flour; ½ tablespoon curry powder; 2 cups beef stock or 2 cups water mixed with 2 beef bouillon cubes; 2 teaspoons lemon juice; 2 tablespoons shredded coconut (optional)

Servings: persons

1 12 lbs lamb, cut into 1 inch cubes
1 teaspoon salt
½ teaspoon pepper, fresh ground if possible
½ cup unsalted butter, divided
¾ cup hot water
2 medium onions, chopped
¼ cup flour
½ tablespoon curry powder
2 cups beef stock or 2 cups water mixed with 2 beef bouillon cubes
2 teaspoons lemon juice
2 tablespoons shredded coconut (optional)

1
Season lamb with salt and pepper.
2
Saute slowly in 2 tablespoons butter in a large frying pan until lightly browned, stirring frequently.
3
Lower heat, add water and simmer covered 1 hour.
4
Saute onions in remaining butter until golden.
5
Stir in flour, and stir until brown.
6
Add Curry powder and stock to onions.
7
Cook until thickend stirring constantly.
8
Pour over lamb, cover and simmer 30 more minutes or until tender.
9
Add lemon juice and coconut.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 12 lbs lamb, cut into 1 inch cubes, 1 teaspoon salt, ½ teaspoon pepper, fresh ground if possible, ½ cup unsalted butter, divided, and more.

Yes, Lamb Curry falls under the Meat & Poultry 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.

Lamb Curry

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