Lamb Curry
By
Nancy Allen
@mawmawnan
1
The lamb is so tender in this dish. The flavors all work really well together.
Rating:
★★★★★ 1 vote
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
How to Make Lamb Curry
- 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.
