• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Lamb Curry

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 2 tb Butter or margarine
  • 4 lb Lamb; cut in 1/2" cubes
  • 4 md Onion; chopped
  • 2 ts Garlic; minced
  • 1/4 c Curry powder
  • 1/2 ts Salt
  • 1 cn (28 oz.) tomatoes; drain and
  • -broken up
  • 1 cn (6 oz.) tomato paste
  • 4 c Water
  • 1 cn (16 oz.) garbanzo beans;
  • -drained
  • 1 c Dried apricots


Melt butter in a heavy 6-quart pot over medium-high heat. Add half the
lamb; cook, stirring 2 or 3 times, 4 minutes or until meat loses its pink
color. Remove to bowl with slotted spoon. Repeat with remaining lamb. Pour
off all but 1/2 cup drippings. Add onions and garlic to pot and cook about
4 minutes, stirring once, until lightly browned. Stir in curry powder and
salt. Reduce heat to low and cook 3 minutes to develop flavor. Add
tomatoes, tomato paste, water and the lamb along with any accululated
juices. Cover and bring to a simmer over medium heat. Simmer 40 minutes,
stirring 2 or 3 times. Stir in remaining ingredients; simmer covered 20
minutes more or until meat is tender.

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