Lamb Curry

I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 604 Calories

Ingredients

• 1 tablespoon distilled white vinegar
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 cup uncooked white rice
• ¼ cup chopped almonds
• 3 cups beef broth
• 1 medium onion, sliced
• 1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
• ¼ cup seedless golden raisins
• ¼ cup mango chutney

Recipe Instructions

Step 1

Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.

Step 2

Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.

Step 3

Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.