Lamb Curry

Lamb Curry page_ill_thumb[2]

Curry powder consists of a mixture of at least 7-8 different kinds of spices and plants. It originates from India, where housewives still mixes their own curry adapted to their family’s taste. Curry from the Madras area is considered to be much sharper (hotter) in flavor than the one from North India. During their Indian colonial times the British learned to appreciate curry, and when the officers and soldiers came back to England, they had developed a taste for these spicy dishes and brought them thus into the English kitchen.

500 g [1,1 lb] trimmed lamb
1 tsp salt
1/8 teaspoon pepper
1 teaspoon lemon juice
1 large onion
1 garlic wedge
1 apple
2 tablespoons butter
about 1 teaspoon curry (or more to taste)
about 2 dl [0,4 pt] stock
2 tablespoons yogurt
Pilau (Indian cooked rice):
3 dl [0,6 pt] rice
1 tablespoon oil
1 red bell pepper (optional)
1 tsp salt
1 pinch saffron
6 dl [1,2 pt] stock
1 tablespoon pine nuts or rough choppy almonds

Recommended drink:
Beer or mineralwater


[1] Cut the meat into thick chunks and season with salt, pepper and lemon juice. Chop the onion, garlic and apple and saute in butter with the curry until mixture is golden yellow. Add the meat and saute till the meat takes colour. Stir carefully.

[2] Pour in the broth and simmer under a lid over low heat for about 2 hours. By then almost all the stock will have evaporated. Add the yogurt and let the dish simmer for another 20 min. This dish should be served with pilau.

Pilau (Indian cooked rice)

[1] Heat the oil and fry the rice for a few minutes. stirring constantly. Add the chopped pepper. Add the saffron crushed in salt, stock and pine nuts or chopped almonds.

[2] Bring to the boil, put on a tight lid and leave it on low heat for 15 minutes till the rice is done.

This Anglo-Indian dish can be served with chutney or Indonesian pickled  fruits.