Lamb Curry

Nancy Allen

By
@mawmawnan

The lamb is so tender in this dish. The flavors all work really well together.


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Serves:

5 servings

Prep:

20 Min

Cook:

1 Hr 5 Min

Method:

Stove Top

Ingredients

2 Tbsp
vegetable oil
1 1/2 lb
lean lamb cubes
2 tsp
curry powder
1 clove
garlic, minced
1 tsp
grated fresh ginger
1/8 tsp
ground cumin
1 can(s)
french onion soup (campbells condensed)
1
soup can water
1 can(s)
undrained stewed tomatoes
2 c
cubed peeled potatoes
lemon slices for garnish

Directions Step-By-Step

1
In 10-inch skillet over medium heat, in hot oil, cook lamb, a few pieces at a time, until browned on all sides. Transfer to paper towls to drain.
2
Reduce heat to low. To hot drippings, stir in curry powder, garlic, ginger and cumin. Return lamb to skillet; stir to coat with curry mixture. Stir in soup, water, and tomatoes. Cover; cook 45 minutes, stirring occasionally.
3
Add potatoes; toss gently to coat. Cover; cook 20 minutes more or until potatoes are tender. Garnish with lemon slices.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Indian