Maw-Maw's Lamb Curry

Bowl of rice topped with curried lamb stew and fresh herbs.

This recipe for lamb curry is super simple but so easy. It is a perfect fall or winter meal that sticks to your ribs. My Maw-Maw created this recipe way back when my my mom quickly remembered it when we were looking for old family recipes. Her fond memories were fun to relive while making the dish.

Prep Time20

Cook Time3

Total Time3 20

Servings: Servings

Author: Carlee

Ingredients

2 Tablespoon oil
2 pounds lamb neck for stew or lamb roast cut into cubes
¼ cup all-purpose flour
salt and pepper
2 bay leaves
3 small yellow onions cut into quarters or smaller
1½ teaspoon curry powder
1½ teaspoon garam masala
cooked rice for serving

Instructions

Coat 2 pounds lamb neck for stew in ¼ cup all-purpose flour, salt and pepper. Maw-Maw says she goes heavier on the pepper in this dish than she does in other dishes. In fact, go really heavy. This is the seasoning for the meat and all of the sauce!
Heat your Dutch oven or skillet over medium-high heat on the stove. Coat with 2 Tablespoon oil. Brown lamb pieces. You don’t want to overcrowd the pan, so do this in batches if necessary.
Add 1½ teaspoon curry powder and 1½ teaspoon garam masala. Toast for a couple of minutes.
Add all of the meat back to the pan, add a couple of cups of water. Stir, scraping the bottom to get all the brown bits up. Add the 3 small yellow onions and 2 bay leaves.
Maw-Maw brings hers to a boil stovetop and then reduces to a simmer. She simmers the meat for a couple of hours. I covered and place in a 250°F oven for 3 hours.
Remove meat from sauce. Discard the bay leaves and any bones. Skim fat from the liquid.
If the sauce isn’t thick enough, you can thicken in with a flour and water slurry. Once the sauce is the desired consistency, stir in the curry powder and return the meat. Simmer until everything is back to serving temperature.

Nutrition

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