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

Curried Lamb Stew Recipe

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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
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 1 hour 25 min.
MAKES: 6 servings


  • 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 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


  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

Light-Bodied Red Wine

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

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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."

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."

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!"

Reviewed Feb. 10, 2010

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

Reviewed Mar. 20, 2009

"This stew is EXCELLENT! My husband is addicted, and hunts for sales on lamb now with this dish in mind when we're shopping ;). I have 1) added additional liquids in the form of tomato sauce or pureed canned tomatoes, and b) added substantially more cayenne because we're spice fans. Can't recommend this enough!"

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