Lamb Curry
By
Nancy Allen
@mawmawnan
1
The lamb is so tender in this dish. The flavors all work really well together.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
5 servings
Prep:
20 Min
Cook:
1 Hr 5 Min
Method:
Stove Top
Ingredients
-
2 Tbspvegetable oil
-
1 1/2 lblean lamb cubes
-
2 tspcurry powder
-
1 clovegarlic, minced
-
1 tspgrated fresh ginger
-
1/8 tspground cumin
-
1 can(s)french onion soup (campbells condensed)
-
1soup can water
-
1 can(s)undrained stewed tomatoes
-
2 ccubed peeled potatoes
-
·lemon slices for garnish
How to Make Lamb Curry
- 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.
- 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.
- Add potatoes; toss gently to coat. Cover; cook 20 minutes more or until potatoes are tender. Garnish with lemon slices.
