Lamb Curry

Not many people feel comfortable making Indian food at home. For me, it was partly because I didn’t understand the techniques necessary to make it at home. Indian food is about layering and balancing spices and flavors which takes a little time to understand, but is quite simple once you get the hang of it. I made this curry using a classic Indian goat curry recipe for inspiration. You could use goat if you like, but lamb is delicious as well. There are a few ingredients you may not have, but they are relatively easy to find. Garam Masala, a spice mixture, can be found at most large supermarkets. It can also be made at home. Just google the recipe.


2 lbs. of lamb or goat in 1-inch cubes

1 quart of chicken stock

1 cube of butter

1 large diced onion

2-inch section of ginger

5 cloves of garlic

4 bay leaves

1 TBSP Garam Masala

1 TBSP Coriander

1 TBSP Turmeric

1 TBSP Chili Powder

¾ cup plain yogurt

2 cinnamon sticks

2 TBSP brown sugar

1 cup of prunes roughly chopped

3 green chilis

Salt and pepper


Basmati rice


Mince onion, ginger, garlic, and chilis (remove seeds from chilis as desired) in a food processor. Melt butter in medium pot and add onion mixture, cooking over medium heat. Add spices and cook for 15 minutes or until the mixture has formed a paste-like consistency. Add the goat and cook for five minutes before adding stock, salt, pepper, and brown sugar. Bring to a boil and then turn down the heat to low. Simmer for one and a half hours, or until tender. Allow the mixture to cool slightly before adding yogurt and prunes, stirring well to incorporate the yogurt into the sauce. Test for seasoning, adding salt if needed. Serve over basmati rice and garnish with cilantro.




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