Recipes - Lamb Curry With Cream

There are a variety of ways to make lamb curry, but I prefer this recipe which includes all the traditional curry spices but which uses a cream/yogurt/sour cream sauce base which provides texture and richness.

Lamb Curry With Cream

* 1 1/2 lbs. lamb shoulder, trimmed, cut into 1 1/2” pieces
* 1 med. onion, chopped
* 2 Tbsp. curry powder
* 5 cardamom seeds, crushed
* 1 Tbsp. coriander seeds, crushed
* 2 tsp. cumin powder
* 1 very small piece stick cinnamon
* 5 whole cloves
* 10 shakes hot pepper flakes (approx.)
* 5 shakes poppy seeds (optional)
* 6 Tbsp. olive oil
* 2 tsp. garlic flakes
* 1 cup half-and-half
* 2 lg. Tbsp. sour cream
* 2 lg. Tbsp. whole milk Greek yogurt
* 1 Tbsp. sugar

- Place the lamb pieces in a lg. pot with enough water to cover

- Add onion, 3 Tbsp. oil, 1 Tbsp. garlic flakes, 5 shakes hot pepper, 1 Tbsp. curry powder.  Stir

- Cook for approx. 1 hr. or until lamb is very tender, easily broken with fork

- Remove the meat with a slotted spoon and reserve

- While lamb is cooking sauté the remaining spices in 3 Tbsp. oil for approx. 10 min, stirring constantly, until fragrant

- Add the cream, sour cream, sugar, and yogurt; stir, and mix well

- Add the meat, mix, and place all in covered ovenproof dish

- Heat at 275F for approximately 30 min. (mixture should be bubbling)

- Taste for salt, stir, place in serving dish


- Garnish with sliced toasted almonds or parsley and serve.