Lamb Curry
Lamb Curry is rich, tasty comfort food ! Fall-off-the-bone tender and loaded with vegetables – the perfect dinner for cooler evenings and ideal for entertaining too.
Lamb Curry is one of our favorite dishes, made quickly in the pressure cooker. You can always convert the recipe to stove top or slow-cooker if you are not into pressure cooking.
The meat turns out super tender, really fall-off-the-bone tender ! And it is packed with vegetables as well.
We are freezing ! Every bone in my body feels frozen. At least it’s our last month of Winter, but I have a feeling this is going to be one heck of a long month.
The past week the temperatures were up a bit, but all of a sudden it’s taken a dive again. All I want to do, is crawl into bed with my electric blanket and read or sleep.
It’s too cold to THINK what to make for dinner, never mind actually go to the kitchen and cook!
I think Spring is my favorite season .. how about you? Summer – too hot/ Winter – too cold/ Autumn – everything goes brown and dead … no, Spring it is.
Which brings me to my recipe today – Comfort Food !! I think we had this dish at least once a week during this Winter.
I make this in my pressure cooker but it can easily be done in an ordinary pot, it’ll just take a bit longer.
Craving for more Comfort Food ? Check out these recipes as well !
Lamb Curry
Lamb Curry
Ingredients
- 2 t Curry Powder ( your preferred strength )
- ½ t Ground Ginger
- 1 TB Turmeric
- 2 TB Butter
- 3 large Onions chopped
- 1 Green Bell Pepper chopped
- 1.2 kg Lamb Knuckles or Neck ( 2 1/2 pounds )
- ¼ cup Chutney
- 2 TB Smooth Apricot Jam
- 1 TB White Vinegar
- 1 t Sugar
- 2 t Salt
- 1 cup Water
- 4 Bay Leaves
- 4 Carrots peeled and diced or sliced into rings
- 1 cup Frozen Peas
- 900 g Baby Potatoes peeled ( 2 pounds )
- 1 can Baked Beans in Tomato Sauce ( 410g = 14 oz )
Instructions
- Place the Curry Powder, Ginger and Turmeric in a pressure cooker – heat on low until the spices are just warm, careful not to burn. Add the Butter, Onion and Green Bell Pepper – Cook for 3-4 minutes and add the Lamb
- Combine the Chutney, Apricot Jam, Vinegar, Sugar, Salt and Bay leaves with the Water – Add to the pressure cooker. Pressure cook 30 minutes
- Remove the pressure cooker from the stove, release pressure and add the Carrots, Potatoes and Peas – mix gently and return to pressure cook another 20 minutes
- Remove from heat, release pressure and stir in the can of Beans
Notes
- Recipe slightly adapted by me from Gesinskos
Serve with lots of rice.
LINDA
I made it on the stove top instead of in a pressure cooker. I boiled it for approximately 90 minutes. It came out perfect and tasted delicious!
Glad you enjoyed the Lamb curry, Adele !
If I don’t have a pressure cooker, what modification would I have to do for this recipe? It sounds yummy!
Leila you can always cook the Lamb Curry in a slow-cooker as well. However, use a small saucepan and finish step 1 (add the meat, but only brown) – thereafter transfer to your slow-cooker and all the remaining ingredients (except the beans) – cook on High for about 4 hours or Low for 7-8 hours. Stir in the beans
Thanks for linking this in to the Curry edition. Lamb curry always hits the spot.
Yum, thanks for linking this in Linda. Have a great week.
PS Next week's Food on Friday is all about soup.
Thanks for sharing on Southern Sundays!
Thanks so much for sharing this great recipe on Marvelous Mondays!
Julie
It's winter here too. This curry will be just the thing. Nice combination of flavours. Cheers
Thank goodness it's Winter somewhere else as well! Thought I'm the only one from the South 😉
Linda