Creamy Lamb Curry

  • Guzman3 Posted: 11/12/08
    Worthy of a Special Occasion

    The flavor of this recipe is fabulous! First, I substituted beef for lamb. Beef is cheaper and turned out great. Second, I thickened the sauce with cornstarch/water before adding the yogurt. I very highly recommend this recipe - with the above modifications.

  • DJCrow Posted: 02/07/09
    Worthy of a Special Occasion

    I love this recipe. I followed it to the letter the first time. It is much better if you do not add the yogurt into the curry at the end. Eat it on the side mixed with your lamb, and your sidedish of basmati rice. It is commonly served like this in it's country of origin. The common complaint of being too thin, is not a problem for me. I wonder if they were using tomato sauce instead of diced tomato. I add extra diced tomato, for more tomato & liquid. I typically buy a 4-6 lb. boneless leg of lamb, and carve it up, and freeze half of it. I make this several times a month. My entire family loves it. It is full of spice and I tend to be heavy handed on the spices. I grate the ginger, instead of mincing it. You need a heavy pan for the simmering, I use Le Creuset 3 Qt oval roaster.


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