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  Added: Jul 19, 2006  •  Visited (895)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Curried Lamb
What You Need:
  • 3 pounds lean boneless shoulder of lamb, trimmed of excess fat and cut into 1½ -inch cubes
  • 4 tablespoons butter
  • 2 tablespoons vegetable oil
  • 3 cups finely chopped onions
  • 3 tablespoons curry powder
  • 1 tablespoon finely chopped fresh hot chilies
  • ½ teaspoon ground allspice
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup coconut milk made from 1 cup coarsely chopped fresh coconut and 1 cup milk
  • 1 cup chicken stock, fresh or canned
  • 1 medium-sized bay leaf
  • 2 tablespoons strained fresh lime juice

  • How To Cook:
    1. Pat the lamb cubes completely dry with paper towels. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of the butter in the oil over moderate heat. When the foam begins to subside, drop 6 or 7 cubes of lamb into the hot oil.

    2. Turn them about with a spoon until the cubes are brown on all sides, regulating the heat so they color richly and evenly without burning. As they color, transfer the cubes to a plate and brown the remaining lamb similarly.

    3. Melt the remaining 2 tablespoons of butter in the skillet, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown.

    4. Add the curry, chilies, allspice, salt and a few grindings of pepper and, stirring constantly, simmer for 2 or 3 minutes.

    5. Return the lamb and the juices that have accumulated around it to the skillet, stir in the coconut milk, stock and bay leaf, and bring to a boil over high heat.

    6. Reduce the heat to low, cover tightly, and simmer for 1¼ hours, or until the lamb shows no resistance when pierced with the point of a sharp knife. Remove the bay leaf and stir in the lime juice. Taste for seasoning.

    7. To serve, mound the lamb on a deep, heated platter or in a heated bowl and pour the sauce over it. Curried lamb is traditionally accompanied by plain boiled or saffron rice and mango chutney.

    NOTE: In Jamaica, this curry is prepared with goat meat rather than lamb and you may substitute kid or goat if it is available.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Jamaica
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Herbs & Spices » Curry
    Main Ingredient » Fruits » Coconut
    Dish » Main Courses


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