Rich Lamb Curry Rich Lamb Curry

Author: Canadian Living

Heat Rating: Hot An equal weight of lamb and sweet caramelized onions makes a deeply satisfying dish. Serve with blanched or sautéed Chinese broccoli or spinach and, of course, rice.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2003


  • 1/4 cup vegetable oil
  • 6 onions sliced
  • 15 dried red hot peppers
  • 2 tablespoons Malay Style Curry Powder Recipe
  • 2 tablespoons minced gingerroot
  • 2 tablespoons minced galangal
  • 1 tablespoon shrimp paste
  • 2 teaspoons turmeric
  • 6 cloves garlic
  • 4 shallots (or 1 red onion) coarsely chopped
  • 1 roasted sweet red pepper peeled, cored and seeded
  • 3 bay leaves
  • 2 lbs boneless shoulder of lamb trimmed and cubed
  • 2 lbs boneless legs of lamb trimmed and cubed
  • 1 can (14 oz/400 mL) coconut milk
  • 1 1/2 teaspoon salt
  • 4 potatoes peeled and cubed
  • 2 tablespoons tamarind pulp


In large Dutch oven, heat half of the oil over medium heat; cook onions, stirring often, until golden, about 40 minutes. Transfer to bowl.

Meanwhile, break hot peppers in half; shake out and discard seeds. In dry skillet, toast hot peppers over medium heat, shaking pan constantly, until darkened and fragrant, about 3 minutes. In clean coffee grinder, grind to fine powder. In food processor, purée together ground hot peppers, curry powder, ginger, galangal, shrimp paste, turmeric, garlic, shallots, roasted red pepper and 1/3 cup (75 mL) water until smooth.

In same Dutch oven, combine hot pepper mixture, remaining oil and bay leaves; cook, stirring constantly, until fragrant and slightly darkened, 4 minutes. Add lamb; cook over medium-high heat, stirring, for 5 minutes. Stir in reserved onions, 1-1/3 cups (325 mL) of the coconut milk, salt and 3/4 cup (175 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lamb is almost tender, 50 to 60 minutes. Stir in potatoes; cover and simmer, stirring occasionally, until lamb and potatoes are tender, 20 minutes.

Meanwhile, mix tamarind pulp with 1/4 cup (50 mL) water; strain through sieve into bowl, pressing to extract liquid. Discard solids; stir liquid into pan along with remaining coconut milk; cook until steaming, about 5 minutes. Discard bay leaves.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 494 mg
  • Protein 25 g
  • Calories 410.0
  • Total fat 22 g
  • Cholesterol 76 mg
  • Saturated fat 11 g
  • Total carbohydrate 32 g


  • Iron 39.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 5.0
  • Vitamin C 47.0
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Rich Lamb Curry