Lamb Curry Recipe | Simply Recipes

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Lamb Curry Recipe Print Options Print (no photos) Print (with photos) Filed under Lamb, Main Course, Seasonal Favorites: Spring, Wheat-free What a blessing it is to have friends, and parents of friends, who cook. I had this dish at my friend Elizabeth Abbott's parent's house and begged her mother Maria for the recipe, which, thankfully, she gave me. I changed it ever so slightly - added some raisins to the mix, and marinaded the lamb in a curry spice mixture. When at their house again recently, I showed Maria her recipe on the site. Delighted yet also surprised, she remarked, "But I don't use raisins!," and then added, "but that's not a bad idea." Whew. Saved by the spirit of experimentation. Maria is one of those people who is such a good cook, you are inspired to learn how just by being around her. Thank you Maria! 2 lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone) 2 large onions, chopped 3-5 cloves of garlic, crushed 2 Tbsp ghee (clarified butter) or olive oil with butter 2 Tbsp curry powder 1 tsp salt 1 tsp black pepper 1 Meyer lemon sliced (with rind) 2 peeled and chopped apples (tart green granny smith if possible) 1/2 cup of raisins (my addition to Maria's recipe) 1 cup of chicken broth 8 small red potatoes, quartered Chutney, yogurt, rice Optional (my addition to Maria's recipe), marinate lamb pieces overnight. Marinade: grind and mix with 2 Tbsp of olive oil 1 Tbsp of coriander seeds 1 Tbsp cumin 1 Tbsp curry powder 1 tsp fresh rosemary leaves 1 tsp thyme 1/2 tsp salt 1/2 tsp pepper 1 Preheat oven to 350 degrees F. On stove, brown the meat in a little bit of olive oil in an oven-safe pan. Remove meat from pan. 2 Add ghee (or olive oil with a little bit of butter) to pan, add curry powder, cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return meat to pan. 3 Add sliced lemon, apples, raisins, chicken broth, salt and pepper. Put pan in oven and cook for 3 hours. In the last 45 minutes, remove from oven and put in potatoes. Return to oven. Serve with chutney and yogurt over rice. Serves 6.