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Lamb curry recipe

Photo: Lamb curry recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb curry recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb curry.

Serves: 20 mins to prepare and 40 mins to cook
Makes: 4


50ml groundnut oil
450g lamb, diced
1 large onion, finely sliced
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
½tsp red chilli flakes
1tbsp fish sauce
1tbsp soft light brown sugar
juice of 2 limes
250ml lamb stock
a few chive stalks, roughly chopped
200ml rice, rinsed in several changes of cold water, then drained


Combine the ground spices, ginger, garlic, fish sauce, sugar, lime juice and seasoning in a mixing bowl. Whisk until the sugar has dissolved. Add the diced lamb to the mixture and leave to marinade for at least 30 minutes. Remove the lamb from the marinade when you are ready to cook; reserve the marinade for later.

Heat the groundnut oil in a large casserole dish or wok and heat over a high heat until hot. Sear the lamb for 2-3 minutes, stirring occasionally. Lower the heat and add the onion, stirring well. Add the reserved marinade and the lamb stock, stir well and bring to a simmer. Simmer the lamb for 20 minutes until soft and the sauce has reduced.

Meanwhile, place the drained rice, hot water and a little salt in a large saucepan. Bring to the boil over a high heat, then cover with a tight-fitting lid and reduce to a gentle simmer. Simmer for 15-20 minutes until the rice is tender. Remove the rice from the heat and keep covered with the lid for 5 minutes. Fluff with a fork when ready to serve then spoon into bowls. Top with the lamb curry.

Garnish with chopped chives and chive stalks before serving.

From TESCO Realfood

More from the Lebanese Recipes Kitchen:

Lamb and bean hotpot
Baked lamb with feta    
Lebanese Lamb Chops with Lemony Lettuce 
Slow-roast lamb with cinnamon, fennel & citrus 

Imam bayildi with BBQ lamb & tzatziki 

Turkish Lamb Pita Burgers 

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