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Dry Curry of Lamb

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Serves 4 | Prep Time 15 min | Cook Time 45 min

Why I Love This Recipe

This is my go-to lamb curry recipe because I almost always have all the ingredients I need. It is quick and authentic. The basic recipe is not mine, it is from a long out of print cookbook by Khalid Aziz. It has some modifications. This cookbook showed me 35 years ago that I could cook. Not a chef, but a pretty decent cook.

Regarding the cut of lamb. Usually shoulder or leg is used. It can be a cheap cut. I have used horrible looking "lamb chops," just cut off most of the fat.

Regarding the notion of curry (garam masala). Every good curry recipe I have ever made used a combination of spices to make a unique curry mixture depending on what kind of meat or if veggies only, and the complimentary other ingredients. These recipes may or may not have curry powder in them. This one does, but you have to have all the other spices, too.

Regarding spices. I always buy fairly large quantities of spices at bulk stores. You will go broke buying them from the little bottles in the grocery store. So, when possible, buy whole and periodically grind them yourself. Coriander and cumin, for example, are so much better this way. Black pepper, too.

A word about salt. I love salt, but in cooking, unless I am baking, I ALWAYS cut the recommended amount of salt in half, at least. Recipes always seems to be too salty. You can always add more salt, you can remove it. This recipe has half the recommended salt of the original.


Submitted by: "Virgil Huston"

Ingredients You'll Need

1 lb lamb
3 Tablespoons olive oil
1 medium onion
2 cloves garlic
1 teaspoon chili powder
2 teaspoons black pepper
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
2 small tomatoes (any size really)
1/2 teaspoon salt
1/4 pint beef stock (any stock, really)
1 lemon
3 teaspoons curry powder (garam masala)


Trim fat from lamb and cut into 1-inch cubes.

Heat cooking oil in medium hot pan or pot with decent sized cooking area. I use a cast iron frying pan. Original recipe uses ghee (clarified butter), but I use olive oil.

Peel and chop the onion and garlic and sauté them in the hot oil gently until they begin to soften.

Add the chili powder, black pepper, coriander, cumin, and turmeric.

Add the lamb and salt and stir well to coat. Watch the heat, do not let it burn.

Add the stock and bring to the boil gently. Squeeze in the juice of the lemon, stir, and simmer very gently for 20 minutes.

Put on a pot of rice.

Sprinkle in the curry powder (garam masala), stir, and continue to simmer another 20 minutes.

Add a little more stock if too thick a sauce for your taste.

When rice is done, you have a lovely dinner.

The pic is after adding spices, before lamb.

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