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Lamb Curry Recipe

  • 2 tablespoons olive oil
  • 3 lbs. lamb shoulder, cut into 2-inch cubes
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons best-quality curry powder
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 2 cups beef stock
  • 1 cup tomato sauce or diced tomatoes
  • ¼ cup orange marmalade
  • ¼ cup mango chutney
  • ¼ cup coconut milk
  • 2 tablespoons fresh lemon juice
  • ½ cup golden raisins
  • toasted unsweetened coconut, for garnish
  • 3-4 cups cooked white rice

Heat 1 tablespoon of the oil in a flameproof casserole or dutch oven. Brown the lamb, in batches, over medium-high heat, and set aside.

Add the remaining oil and sauté the onion, garlic, and ginger over medium heat, 5 minutes. Then stir in all the spices.

Stir in the stock, tomato sauce, marmalade, chutney, cream of coconut, lemon juice, and salt. Return the lamb to the casserole.

Sprinkle the mixture with the raisins, and bring to a boil. Lower the heat, cover, and simmer for 1 ½ hours.

Sprinkle the curry with toasted coconut, and serve over rice.

4-6 portions.

Try This Lamb Shoulder Recipe with Our:

All-Natural and Organic Lamb Shoulder

 
 

Lamb Recipes

 

We offer both
All-Natural and
Certified Organic Lamb

Our lamb is the only CERTIFIED organic lamb in the country.
Organic, grass-fed lamb is the best tasting, most tender lamb available.

There are many benefits of grass-fed, organic lamb.

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