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Nutrition Facts
Serving Size 1 (446g) Recipe makes 4 servings
Calories 330
Calories from Fat 126		(38%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 749mg		31%
Potassium 859mg		24%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 3.5g	13%
	Sugars 12.4g
Protein 31.0g		61%
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Lamb Curry

Recipe #78746 | 1¼ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Dec 13, 2003

I adapted this from several other lamb curries, until I had one that I thought was just right! Commercial curry powder mixtures make a good starting point to customize in your own way, and in spite of the length of the ingredient list this is not at all difficult to put together.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon fennel seed
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon curry powder
1 teaspoon salt
4 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne pepper
2 large onions
2 tablespoons vegetable oil
1 lb boneless lean stewing lamb
3 medium jalapeno chiles, minced
3 tablespoons grated fresh ginger
2 cups water or broth
450 ml nonfat yogurt

Directions

1
Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
2
Peel and chop the onions; mince the Jalapenos and grate the ginger.
3
Saute the onions in the oil until soft and translucent.
4
Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
5
Add the minced jalapenos and grated ginger and the mixed spices.
6
Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
7
NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.

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Featured Reviews for This Recipe

From: Messy44

On Dec 9, 2008

This was good. Added some peas, and only used spices at half amounts so it was milder - next time will make with full. Will make again. Thanks.

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From: Panthur

On Nov 10, 2006

This had a "dusty" flavor instead of a more than a in-your-face spiciness. I served over jasmine rice. I had to make some modifications because I didn't have fennel. I also used only 1 T of ginger, but I should have used at least one more. I am a curry newbie so I left out the jalapenos because I am spice shy. The lamb I used was a steak cut from a bone-in leg peice. It was a great consistency for this. I was worried it would be tough but it was great. I liked it, and hubby is bringing leftovers to work today. Thanks!

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From: PaulaG

On Mar 8, 2005

Excellent! I had left over leg of lamb for one. I scaled down your recipe to serve 2 and used the leftover meat. Instead of the yogurt, I added 2 fresh Roma tomatoes, chopped. Served it over whole grain couscous. Something I will prepare again.

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