Easter Lamb Curry

This easy, simmered lamb curry provides a new tradition for Easter when served over rice with chutney and chopped cashews.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 50 mins
• Total Time: 3 hr
• Calories: 237 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 1 teaspoon ground black pepper
• 1 (4 pound) leg of lamb
• 2 teaspoons curry powder, or more to taste
• 2.5 cups water, divided

Recipe Instructions

Step 1

Debone, trim, and cube the leg of lamb.

Step 2

Heat butter in a Dutch oven over medium-high heat. Brown lamb in the hot butter, 5 to 7 minutes. Add 2 cups water, or just enough to cover, along with curry powder, salt, and pepper. Reduce heat and simmer until tender, about 2 1/2 hours.

Step 3

Remove meat from broth and set aside.

Step 4

Stir flour and remaining 1/2 cup of water together and add to broth. Heat, while stirring, until thickened. Return meat to broth and serve.