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Curried Lamb Stew

 Curried Lamb Stew
"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."
6 ServingsPrep: 15 min. Cook: 1 hour 25 min.


  • 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


  • 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.
  • Return meat to Dutch oven. Bring to boil. Reduce heat; cover and

2 of 2

Curried Lamb Stew (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.