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Curried Lamb Stew Recipe
Curried Lamb Stew Recipe photo by Taste of Home

Curried Lamb Stew Recipe

Read Reviews (6)
4.71 6
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"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
TOTAL TIME: Prep: 15 min. Cook: 1 hour 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour 25 min.
MAKES: 6 servings

Ingredients

  • 2 pounds lean lamb stew meat, cut into 3/4-inch cubes
  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon each ground coriander, cumin and cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/4 cups water
  • 1 cup unsweetened pineapple juice
  • 1 medium tart apple, peeled and chopped
  • 1/4 cup tomato sauce
  • 1/2 cup sour cream
  • Hot cooked noodles or rice, optional

Nutritional Facts

One serving (1 cup stew, calculated without rice or noodles) equals 310 calories, 12 g fat (4 g saturated fat), 95 mg cholesterol, 533 mg sodium, 18 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fruit.

Directions

  1. In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir for 2 minutes. Sprinkle with flour; cook and stir for 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce.
  2. Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Remove from the heat. Stir in sour cream. Serve with noodles or rice if desired. Yield: 6 servings.
Originally published as Curried Lamb Stew in Light & Tasty October/November 2004, p17

Nutritional Facts

One serving (1 cup stew, calculated without rice or noodles) equals 310 calories, 12 g fat (4 g saturated fat), 95 mg cholesterol, 533 mg sodium, 18 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fruit.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Curried Lamb Stew(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 20, 2013

Exceptional! Substituted tomato paste for the tomato sauce (w/added water). Very, very good. Will make this again! Husband loved it! It's spicy....but not too hot.

MY REVIEW
Reviewed Apr. 29, 2012

My family doesn't care for lamb, so I tried this with beef, and increased the curry powder and cayenne a little. Very good, and a nice change from the usual stew.

MY REVIEW
Reviewed Jan. 4, 2011

This was very tasty. Maybe a little too creamy personally, but very similar to what you get at any good Indian restaurant. I only left out the coriander as I didn't have it on hand so I added a little more cumin, since I like the taste. But very good recipe.

MY REVIEW
Reviewed Oct. 29, 2010

i love love LOVE this stew! I make it every year for Halloween. I always double the spice mixture tho. I love spice so thats just my progitave. its a must make!

MY REVIEW
Reviewed Feb. 10, 2010

Excellent. Spicy and creamy. I added green pepper and celery as I had less than the required amount of lamb.

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