Tested till perfect Rich Lamb Curry

Rich Lamb Curry

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe1 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1/4 cup 1/4cupvegetable oil
  • 6 6oniononions, sliced
  • 15 15dried red hot pepperdried red hot peppers
  • 2 tbsp 2tbspMalay Style Curry Powder Recipe
  • 2 tbsp 2tbspminced gingerroot
  • 2 tbsp 2tbspminced galangal
  • 1 tbsp 1tbspshrimp paste
  • 2 tsp 2tspturmeric
  • 6 6cloves garlic
  • 4 4shallotshallots, (or 1 red onion) coarsely chopped
  • 1 1roasted sweet red pepperroasted sweet red peppers, peeled, cored and seeded
  • 3 3bay leafbay leaves
  • 2 lb 2lbboneless shoulder of lamb or leg of lamb, trimmed and cubed
  • 1 can 1can(14 oz/400 mL) coconut milk
  • 1-1/2 tsp 1-1/2tspsalt
  • 4 4potatopotatoes, peeled and cubed
  • 2 tbsp 2tbsptamarind pulp
To change the number of servings, enter the number, then press "calculate". or reset


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.

Additional information :

Milder Version: Reduce the number of dried red hot peppers to 8.

Nutritional Information Per each of 8 servings: about

cal 410 pro 25g total fat 22g sat. fat 11g
carb 32g fibre 4g chol 76mg sodium 494mg

% RDI:

calcium 7 iron 39 vit A 5 vit C 47
folate 15
All rights reserved. TVA Group Inc. 2015