Lamb Curry
It happened again. You know, where I risk getting escorted out of the grocery store. It involved a hot food bar, a cell phone camera and a “mystery chef.”
It all started when I went into Whole Foods one day to grab a quick, leafy green salad for lunch and came out with lamb curry. The best lamb curry I’ve had.
I let a day pass but still had curry on the brain. So, I went back, focused and with one goal. I was going to leave with every ingredient I needed to make that lamb curry, even if it meant embarrassing myself. It would be ok. I was wearing a hat. Undercover and on a mission.
If you’ve ever been to Whole Foods you know that each item on the food bar is labeled and listed with all the ingredients, more than likely for allergy and nutrition purposes and not for photographing.
I'm not ashamed.
Did I really just photograph the ingredient list on a salad bar at a grocery store? Yeah, I did. I read through it to see what I needed to buy. Most food labels are in order with the ingredients used in the greatest quantity listed first. But I noticed cayenne pepper listed as the third ingredient in my zoomed-in, possibly illegal, snap shot. I’m no professional, but I was certain there was not more cayenne pepper than tomatoes in the dish.
I asked the friendly lady behind the counter if the ingredients were in order – already knowing the answer, but trying to start conversation, and hoping she’d slip me the recipe. She said “Yes. They are.” Hmmm…not the answer I was expecting. She must have seen the doubt in my eyes, because she followed up by offering to go in the back and bring out the chef to confirm. She returned chef-less. “The chef is busy. But he said they are NOT in order.” “OH. Ok. Thanks. I have another question. What cut of lamb do you use in the lamb curry? Is it shoulder?” She put her finger up in the air telling me to hold on a second. She returned. “The chef said. He uses some shoulder.” Thanks mystery chef. Some shoulder? What does that mean? I could have followed up with countless questions, but I could tell she was not as interested (obsessed) with this lamb curry as I was. I said “thank you,” quickly paid for everything I needed and ran out of the store making eye contact with no one for fear they’d confiscate my phone.
I doubt that Whole Foods is really concerned that I snapped covert photographs of ingredients, but it felt wrong. It felt wrong…but it tasted SO right. This lamb curry is everything I was hoping for. It is saucy and spicy, full of flavor. The meat breaks down and is tender after sitting for hours in the crock-pot. Yeah, crock-pot people. Make it your new best friend. I wanted to hug mine once I served this curry. The dish is incredibly comforting and can be waiting for you when you get home from work.
I tried to take the mystery out of it for you, but you can really play with the ingredients here. I’ve made this three times now, each one a little different. Add a bell pepper, use chicken instead of lamb. Add more cayenne, just not more than the tomatoes.
Lamb Curry (serves about 6)
Ingredients:
2 lbs lamb shoulder, cut into 1 inch pieces
1-2 tablespoons olive oil
3 large garlic cloves, chopped
28oz can crushed tomatoes
1 onion, sliced
2 bay leaves
¼ cup cilantro, chopped, plus more for finishing
1½ tablespoons fresh ginger, grated
1½ teaspoons garam masala
1 teaspoon salt
1 heaping teaspoon cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
Directions:
- Season the lamb with salt and pepper. Add the oil and about 1 clove of the chopped garlic to a frying pan over high heat. Once the oil is hot (a drop of water should sizzle when it hits the oil), brown the lamb pieces on all sides.
- Once the meat has browned, remove from heat. Add the meat, any juices and garlic from the pan (Be sure the garlic is not burned. If it is, don’t add it and chop a new clove to add).
- Add the rest of the ingredients to the crock-pot and stir. Set the crock-pot for 4-6 hours and let it do its magic. Stir occasionally. Season to taste with more salt, pepper, cayenne, cilantro, etc. Remove the bay leaves. Serve hot over rice.
Notes:
- I think this is one of those dishes that gets better as it sits. It’s wonderful the next day and also freezes well.
- The longer in the crock-pot the more tender the meat. The time I cooked it for 6 hours was much more tender than the time I cooked it for 4.
- Did you know you can freeze fresh ginger for up to 6 months? I grated frozen chunks and they were still very flavorful. I learned this at Trader Joe’s when I was forced to buy a massive bulk package of fresh ginger.
40 thoughts on “Lamb Curry”
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Posted on March 4, 2011
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Impressive sleuthing skills.Wow, this looks SO tasty! I love lamb but my bf doesn’t, so I’ll have to try it with chicken. If I don’t have a crockpot, would you recommend cooking it on the stovetop or in the oven??
I’d say slow cook it on the stove top in a big stock pot or dutch oven as you would chili. It’s just as good with chicken so you won’t be missing out! Enjoy!
When it comes to figuring out a recipe to replicate… a girls gotta go what a girls gotta do! I would have done the same thing
Glad I’m not alone
Ummmm! Lamb, my favorite meat.
I know Be and it’s spicy! You’ll love it.
Yep! Love the spices. You go girl.
Love the story. I could totally see myself doing that… I’ve been known to sit strategically with a view of the kitchen at restaurants.
I considered calling myself and leaving a voice mail reading the ingredients – whatever it takes
i just love indian food, i made chana masala a few week ago and have been dreaming about it since. the good thing is once you stock your spice cabinet you’re all set for an indian feast whenever you want!
So true! I’ve got some Zatar that I really want to use next.
I never thought you’d eat anything combining chicken and curry again, ever.
There’s no curry powder – or else I don’t think I could. The chant still haunts me.
Oh I love lamb and curry! This recipe was definitely meant for me..I love it!
Wonder if you could use deer meat?
I bet you could. Did Uncle Tim have a good season?
Mmmmm, I want to eat this for lunch right now! I love curry with all my heart. I think I’ll make this for my next dinner party!
Hey Katie! Hope you like it! Let me know how it goes if you make it!
wow. I’m impressed! And I ♥ lamb.
Thanks Olga! Congrats again on your Foodista feature!
Looks Great! I can’t wait to try this out!! Thanks for the great pictures and fun story
Thanks. Hope you enjoy it!
Hi There
What do you think is a good side dish with this meal. I’m planning to have this curry as the main dish and was wondering what would compliment it best?
Hi Clint – I believe I’ve served this with a green salad and roasted eggplant. I would think sauteed greens (kale, spinach or mustard greens) would be excellent using some of the same spices that are in the curry.
When using the crock-pot, did you cook for 4-6 hours on high or low? I’m collecting ingredients to make this week and I’m really excited!
Shelly-
On my crock-pot 4-6 hours is high and 8-10 is low. I hope you enjoy!
Could this recipe be cooked for 8-10 hours on low? That way I could start it before I leave for work and have it ready to eat when I walk back in the door that evening.
Sure! I actually just did that
Just made it.I can’t waite till it’s ready I pray it taste better then my fave Indian restraunt I put a lot of love inbto this dish.”We will see”
Hope you enjoyed it!
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This recipe looks great! I stopped eating lamb over 20 years ago cause it just didn’t taste the same like when my parents made it, come to think of it they don’t cook it anymore either lol. I’m gonna go search for some GOOD lamb (not raised in the USA) and make some curry
Do you think it would work to double the recipe?
I think you’ll need two crockpots (or an extremely large one). You could try cooking one in the crockpot and one on the stovetop in a dutch oven.
I have made this recipe and it has been now 4 hours at LOW heat in my slow cooker. You fail to specify high heat or low heat. A friend suggests that 6 hours on low heat is not enough to cook this properly.
What temperature setting did you cook this at?
4-6 is High heat and 8-10 is Low heat on my crockpot. Sorry for any confusion.
Holy cow. this is seriously the best curry I’ve ever made. Naturally, I didn’t follow your recipe exactly because I didn’t have all the ingredients. Here are my adaptations:
- a 3 lb shank, with bones. trimmed as much fat off as possible.
- a mystery indian spice mix I made a while back
- no ground coriander
- home-canned tomato bisque instead of stewed tomatoes
- no fennel seeds
- forgot the ground pepper
- added 2/3 c red lentils after ~4hours because the sauce was very liquidy
- crock pot on low for about 5 hours, then on high for about 2.5 hours. Not because the meat needed it but because I wanted to assure the lentils cooked. Probably not necessary to have used high, but the dish was none the worse for it. Many thanks!
Glad you enjoyed it!
I have made this recipe multiple times and love it. I just made it for some non-lamb fans and it was a hit. I added butternut squash and spinach too. So good!