lamb curry
The lamb is so tender in this dish. The flavors all work really well together.
prep time
20 Min
cook time
1 Hr 5 Min
method
Stove Top
yield
5 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds lean lamb cubes
- 2 teaspoons curry powder
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon ground cumin
- 1 can french onion soup (campbells condensed)
- 1 - soup can water
- 1 can undrained stewed tomatoes
- 2 cups cubed peeled potatoes
- - lemon slices for garnish
How To Make lamb curry
-
Step 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.
-
Step 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.
-
Step 3Add potatoes; toss gently to coat. Cover; cook 20 minutes more or until potatoes are tender. Garnish with lemon slices.
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