A good lamb curry recipe is a staple in any Indian food cookbook.
This one is quite delicious. It adds the sweetness of raisins and apples to the spicy curry blend.
Fruit is often added to Indian curry recipes to tone down the sharpness of the curry flavor and add a lighter, obviously fruitier, taste.
These spices and fruits work really well with the delicate lamb meat.
Curried lamb doesn’t really take that long to prepare. It does however take over 1 hour to simmer.
That cooking time is essential for curry recipes, to allow the flavors to meld with the meat. The long slow cook time also ensures the meat will be very tender.
Lamb Curry Recipe
- 2 tablespoons oil
- 2 pounds lamb, lean, cubed
- 2 onions, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup hot water
- 1 tablespoon parsley, chopped
- 1 clove garlic, minced
- 1/4 teaspoon dried thyme
- 2 tablespoons cornstarch
- 1 tablespoon curry powder
- 1/4 cup cold water
- 1/4 cup raisins
- 2 apples, tart, chopped
- Heat the oil in a large pot. Add the lamb and onions and brown over medium heat. Sprinkle with salt and pepper. When the lamb has browned, add the hot water, parsley, garlic and thyme. Cover and simmer for 1 hour or until the lamb is tender.
- Combine cornstarch and curry powder, and gradually add cold water to make a smooth paste. Blend with some of the hot cooking liquid and add to the meat mixture, stirring well. Add raisins and apples and cook 15 minutes longer.
- Serve with Indian basmati rice.
- Use hot curry powder if you want to create some heat. Or add a few drops of your favorite hot sauce.
Lamb curry on it’s own is a great diabetic recipe. However, it is often served with lots of rice. If you can handle a bit of rice, go for it. Then add lots of vegetables and a big salad.
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