Ground Lamb Curry
Recipe submitted by: Melissa H.
About this recipe: Below is the very simple recipe I used. I will also add my "tinkering notes" after the original directions. I do a lot of cooking, and what I liked about this recipe is 1) its common ingredients, and 2) one-pan cooking. Many curries call for specialty curry spices like Josh Rogan, Fenugreek or Garam Masala, which I happen to have in my cupboard, but most people do not.
- 1 lb. ground lamb
- 2 tbsp. flour
- 1 large onion, sliced thinly
- 2 tsp. curry powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. water or stock
- 1/2 c. raisins
- juice and grated peel of 1 lemon
- 2-4 good dashes of cloves (depending on taste)
- Brown meat in large skillet; pour off all but 2 tablespoons of drippings.
- Push meat to one side. Add flour and brown slightly, stirring constantly.
- Add all remaining ingredients and mix in the meat.
- Cover and simmer about 15 minutes or until onions are tender.
- Serve over hot rice.
Notes: The lamb I cooked was very lean and there was not 2 tablespoons of adequate "drippings" to use for the roux (drippings and flour mixture). I drained all the lamb and reserved for my elderly dogs as a supplement to pour over their food. I then substituted 2 tablespoons of coconut oil (could also use olive oil or butter) in place of "drippings."
I used chicken stock, but found 1/2 cup was not quite enough. Toward the end of cooking, I added a few more splashes of stock for a creamier texture.
I used dried cranberries in place of raisins.
I did not have a lemon to juice/grate, but it still tasted wonderful.
I served with plain, buttered potatoes instead of rice. Would also be terrific with couscous or quinoa.