Lamb Curry Recipe

This curry is a family favorite. It was inspired by Jamie Oliver from his book" The Naked Chef Takes Off",  a very entertaining cookbook full of great food ideas. This curry is extremely flavorful,easily varied, and even better when served the following day.

 Curry Paste Ingredients

2 inches  fresh ginger, peeled and chopped
2 small cooking onions
10 cloves of garlic
2 hot chili peppers
handful of fresh cilantro

The Rest

1 28 oz. can of diced tomatoes
1 cup beef stock
2 to 21/2  lb. lamb cut into cubes
1 cup plain yogurt
chopped  fresh cilantro for garnish

Preheat your oven to 325 degrees. Chop the curry paste ingredients in large pieces and place in your food processor. Add the Hot and Fragrant Spice Blend.and puree. In a large oven friendly saucepan, heat 2 tbl butter,and 2 tbl oil. Fry your curry paste for a few minutes, stirring frequently. Then add the can of diced tomatoes and cup of beef stock or water. Bring to a boil. Remove from the burner. Place the lid on your saucepan or cover with foil and place in the oven. Leave in the oven for about 1 1/2 hours. This intensifies the flavors. After 1 1/2 hours.....

In a large skillet, brown the lamb  chunks in olive oil, then add them to the curry sauce and simmer for at least an hour until the meat is tender. Before serving,when the curry is at a MEDIUM heat , stir in one cup of plain yogurt  sprinkle each portion with fresh, chopped cilantro and serve with naan, or a baguette for soaking up the wonderful sauce.


After adding the meat, you can simmer in the oven or on top of the stove. I usually simmer mine on top of the stove as I like to stir frequently and if I feel I need more liquid I can easily adjust with broth or water.
You can substitute beef or pork for the lamb. You could also add potatoes, or vegetables, but I find that this curry is best served with steamed basmati rice and your vegetable of choice as a side.

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