Lamb Curry

Lamb CurryI’m feeling bad that my last post was nearly a month ago….bad, very on bad on my part :( March has been a busy month for us. We have been working a lot in our garden and have been making plans for some much-needed interior renovations. Also, this Friday we are flying to New Zealand for 3 weeks! Hooray, it’s been 2 years since my last visit home, and I can’t wait to see all of my family and friends again. Not to mention the chance to indulge in some of my favorite foods! Well….within reason that is, since my favorite sugary treats are off limits to me. However I cannot wait to eat New Zealand mussels and other seafood, my favorite fruit (feijoas) and lots of lamb’s fry (lamb’s liver). And perhaps some meat pies and sausage rolls while I’m there :)

Before I go, I will leave you with my current favorite dinner – lamb curry. Doesn’t sound too exciting I know, but it tastes unbelievably good! So easy to make, too. I have recently come to the conclusion that lamb, more than any other meat, is made for curry, and that curry, more than any other flavor of spice, is made for lamb.

For this dish, I love the tougher cuts of lamb such as lamb shoulder blade chops or lamb shoulder arm chops. These cuts are affordable, and when slow-cooked, yield the most amazingly flavorful, moist and tender meat. I’ve made this recipe both stove top and in the slow cooker, although I generally prefer to make it on the stove. If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don’t add the raisins until the last hour otherwise they become mushy and tasteless.

Curried Lamb

1 tablespoon oil (butter/ghee/coconut oil)
1 ½ – 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops)
1 onion, sliced
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon curry powder
1 teaspoon sea salt (or to taste)
2 medium carrots, sliced
Potatoes, diced (optional)
2 cups stock
1/3 – 1/2 cup raisins

1. Heat oil in a large pot.
2. Add onions, garlic and ginger. Cook for 5 minutes or so.
3. Add lamb chops (no need to cut up) and brown on both sides.
4. Add the salt and curry powder and mix it in with the meat.
5. Add the stock, carrots and optional potato.
6. Bring to a simmer, then cover (leaving open a crack).
7. Cook at a low simmer for 2 – 2.5 hours, stirring and turning the meat periodically.
8. Add the raisins with about 30-40 minutes to go.
9. It is ready when the lamb starts to fall apart when you stir it. My family prefers me to pull the meat off the bone before serving it (fussy!) but I personally like it served bone and all so that I can suck all of the juicy goodness off the bone as I’m eating it. Your preference!

Linking to: Inspire Me Monday, Make Your Own Mondays, Homestead BarnhopFat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul HopReal Food Wednesdays, Healthy 2day WednesdaysFull Plate Thursdays, Simple Lives Thursday, Pennywise Platter ThursdaysFight Back Friday, Fresh Bites Friday, Foodie Friday

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19 Responses to Lamb Curry

  1. Jen says:

    That looks delicious, sometimes the simplest dishes are the tastiest! Can’t wait to try, might have to make some without the raisins though, all the family love them apart from me :)

    • Debbie says:

      I totally agree, simple is the best :) The raisins add a lovely sweetness to this dish, but I’m sure it will still be tasty without them.

  2. Nancy says:

    I love lamb curry. Thanks for this great recipe. I have lamb liver in my freezer. Have made a soup with it before but would appreciate your recipe for “lamb’s fry” that you mentioned. Have a great trip.

  3. Have the best time! Safe travels.

  4. This lamb curry looks delicious – and the curry, ginger and garlic sound mouth-watering! Thank you for sharing with the Hearth and Soul hop. Enjoy your visit to New Zealand :)

  5. mjskit says:

    Big lamb lover here so I’m loving this lamb curry! Sounds and looks like a delicious dish! Enjoy your trip home! Have fun and we’ll see you when you get back.

  6. Lamb and curry are a perfect match, I am sure the slow cooked method really helps tenderize the meat and bring the flavors together.

  7. Diane Balch says:

    Thanks for leaving us on foodie friday with such a wonderful recipe. Have a great time with your family and friends… and eat lots and lots of seafood and lamb.

  8. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  9. Miz Helen says:

    Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday.
    Hope to see you again soon!
    Miz Helen

  10. Pingback: Spring Recipes from the Hearth and Soul Hop

  11. We love lamb around here, every which way— braised , roasted , grilled , and even made into meatballs . Here is a spicy lamb stew, that is almost beefy in taste. Think of it as a spicy lamb pot roast. The recipe is adapted from The Niman Ranch Cookbook , where it is billed as a tagine, a savory Moroccan stew . Lamb shoulder pieces are browned, and then slow cooked in stock and spices such as cumin, paprika, and cardamom. Slow cooking, at a low, even temperature is important for the lamb shoulder to become tender. We cooked this stew on the stove-top, but you could easily make it in a slow-cooker or even a traditional Moroccan tagine.

  12. Pingback: Do What You Pin: Lamb Curry (And a special announcement!) | fulfilled

  13. Allison says:

    I made this recipe last weekend and reviewed it on my blog! You can check out the review at http://fulfilledblog.com/2013/07/22/do-what-you-pin-lamb-curry-and-a-special-announcement/

    Thanks for the awesome recipe! I loved it and will definitely be making it again.

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