Lamb Curry with Potatoes and Carrots

We eat a lot of lamb. And… we eat a lot of curry. So, it was really only a matter of time before I made Lamb Curry, right?


This recipe is a great way to use up any lamb pieces that you have. To be completely honest, I don’t even really know what I used.

Yuseff went to the butcher by himself a few weeks ago and got some veal, steak, and lamb chops as well as what I like to call “nondescript lamb pieces.” We also have some “nondescript veal pieces.” So you can expect a curry veal recipe at some point.

If you don’t fancy the idea of using mystery meat (I can’t say that’s unreasonable…) then buy your favorite cut and chop it up a little bit. And for the record, the nondescript pieces aren’t that mysterious. Yuseff said that they are just the scrap pieces left over from other cuts  that butchers sell because they are good to make stews with.

I just like saying “nondescript pieces,” because it sounds dramatic.

Lamb Curry with Potatoes and Carrotsprint this recipe

Step 1: Salt your lamb and toss with 1-2 tbsp garam masala (enough to lightly coat the meat) and about 1 tbsp of olive oil. Marinade in the seasoning for a couple of hours, or overnight.

Step 2: Brown the meat in a pan that’s been coated in olive oil. Remove the lamb once it’s been cooked through.

Step 3: Add a tbsp of olive oil and a tbsp of butter to the pan. Once the butter is melted, add 2 tbsp sweet curry powder. Cook until fragrant.

Step 4:  Add 1 diced red onion and 1/2 tsp minced garlic and cook until soft. Return the meat to the pan and coat in the curry mixture.

Step 5: Pour 1 cup of beef broth over the meat and add 2 medium diced potatoes and chopped carrots (I used about 20 baby carrots).

Step 6: Bring to a boil, then reduce heat, cover, and let simmer 25-30 minutes until meat is tender and potatoes are soft. Salt and Pepper to taste.

Serve over Basmati Rice


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