Can I use curry paste instead of curry powder?

Yes, you can substitute 1-2 tablespoons of curry paste for the curry powder. Start with less and adjust to taste, as paste can be more potent. Mix it in with the vegetables rather than with the dry ingredients.

My curry turned out too watery. How can I thicken it?

If your curry sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. While the curry is simmering, stir in the slurry and cook for another 3-5 minutes until thickened. For a gluten-free option, use arrowroot powder instead.

Is there a substitute for red wine if I don't use alcohol?

Absolutely! Replace the red wine with additional beef broth plus 1 tablespoon of balsamic vinegar to mimic the depth and slight acidity that wine provides. Pomegranate juice also works well as a non-alcoholic substitute.

Can I make this in a slow cooker?

Yes! Brown the lamb and sauté the vegetables as directed, then transfer everything to a slow cooker with the remaining ingredients (except sour cream and coconut). Cook on low for 6-7 hours or high for 3-4 hours. Add coconut for the last 30 minutes and stir in sour cream just before serving.

Indian Lamb Curry Recipe

Name: Indian Lamb Curry Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound boneless leg of lamb, trimmed of fat and cut into (3/4-inch) cubes; 1 large apple, peeled, cored, and chopped; 1 large green bell pepper, cored and chopped; 2 medium yellow onions, chopped; 1 clove garlic, crushed; 2 tablespoons all-purpose flour; 1 tablespoon curry powder; 1/2 teaspoon salt; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1 1/2 cups beef broth or stock; 1/2 cup dry red wine; Juice from 1/2 lemon; 1/2 cup raisins; 2 whole cloves; 1/4 cup shredded sweetened coconut (optional); 1 tablespoon sour cream or plain Greek yogurt; Crumbled bacon; Chopped hard-boiled eggs; Extra raisins; Shredded coconut; Mango chutney; Chopped green onions; Chopped pineapple; Chopped roasted cashews

Description

This Indian Lamb Curry is a flavorful and aromatic dish that’s perfect for weeknight dinners or special occasions. Tender lamb cubes are simmered in a fragrant curry sauce made with apple, green pepper, onions, and warming spices. A touch of red wine and lemon juice enhances its depth of flavor, and the final addition of raisins and coconut (optional) offers a hint of sweetness. Serve it with steamed Basmati rice and an array of condiments for a customizable, hearty meal that everyone will love.

Ingredients

Units Scale

Lamb Curry

2 tablespoons extra virgin olive oil
1 pound boneless leg of lamb, trimmed of fat and cut into (3/4-inch) cubes
1 large apple, peeled, cored, and chopped
1 large green bell pepper, cored and chopped
2 medium yellow onions, chopped
1 clove garlic, crushed
2 tablespoons all-purpose flour
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 1/2 cups beef broth or stock
1/2 cup dry red wine
Juice from 1/2 lemon
1/2 cup raisins
2 whole cloves
1/4 cup shredded sweetened coconut (optional)
1 tablespoon sour cream or plain Greek yogurt

Condiments (Optional)

Crumbled bacon
Chopped hard-boiled eggs
Extra raisins
Shredded coconut
Mango chutney
Chopped green onions
Chopped pineapple
Chopped roasted cashews

Cook Mode Prevent your screen from going dark

Instructions

Sear the Lamb
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the cubed lamb and sear it until browned on all sides. Remove the lamb from the pan and set it aside.
Cook the Aromatics
In the same skillet, combine the apple, green pepper, onion, and garlic. Cook over medium heat for about 7 to 8 minutes or until the onions become soft and fragrant.
Add the Spices
Sprinkle the flour, curry powder, salt, marjoram, and thyme over the mixture. Stir well to coat evenly and continue cooking for 3 minutes over medium heat, stirring constantly to toast the spices.
Simmer the Curry
Pour in the beef broth, red wine, and lemon juice. Add the raisins, cloves, and seared lamb. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally. If using, stir in the shredded coconut and allow the curry to simmer for an additional 15 minutes.
Finish with Cream
Right before serving, stir in the sour cream or yogurt for a creamy finish. Serve the lamb curry hot alongside cooked Basmati rice and your choice of condiments.

Notes

Make Ahead: Prepare the curry up to 24 hours in advance, excluding the sour cream or yogurt. Store it in the refrigerator and gently reheat before serving. Stir in the cream just before serving. It can also be frozen for up to 2 months without the cream.
Gluten-Free Option: Omit the all-purpose flour to make the curry gluten-free.
Using Leftovers: Substitute 12 ounces (about 2 cups) cubed cooked lamb if you have leftovers. Add the cooked lamb during the final simmering stage when adding the coconut.

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 12g
Sodium: 520mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 28g
Cholesterol: 80mg