Lamb Curry

Lamb Curry


1 3/4 lb
Earls lamb neck or shoulder
to taste
canola oil
garlic cloves (chopped)
1 tbsp
ground ginger
onions (chopped)
to taste
curry powder
1 can
coconut milk (14 oz)
potatoes (large chunks)
1 c
cauliflower (large chunks)
1/4 c
green peas (fresh or frozen)
tomatoes (diced)


Salt and pepper the lamb (cut into 1 inch cubes after removing fat). In a heavy pan, heat the canola oil on medium-high and brown the cubes of meat a few at a time. Remove lamb, then brown the garlic with ginger and onions. Re-add the lamb with curry powder, mixing well and basting with coconut milk. Bring to a boil, then cover and simmer 30 minutes on low heat. Add the potatoes, cauliflower, and enough water to immerse the ingredients. Bring to a boil and cover, stirring regularly until the meat is tender. Five minutes before the end of cooking, add the tomatoes and green peas. Sprinkle with chopped coriander and mint, and serve with basmati rice seasoned with cinnamon, cardamom, and clove.

Yield: 4 Servings
Category: Main Dish
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