Lamb Curry

Nancy Allen


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

★★★★★ 1 vote
5 servings
20 Min
1 Hr 5 Min
Stove Top


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)
soup can water
1 can(s)
undrained stewed tomatoes
2 c
cubed peeled potatoes
lemon slices for garnish


1In 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.
2Reduce 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.
3Add 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