Mom’s Lamb Curry

Low and slow is the way to cook the lamb in this curry – it gets its richness from being simmered in a mixture of milk and coconut milk. My mother has perfected her recipe over the years, using candied ginger, curry powder, raisins and banana to sweeten the pot. It does take some time to cook, but after you get it going on the stove, it’s hands off, save a stir every once and again. Serve it with steamed rice to absorb the stewy deliciousness, and a bowl of mango chutney condiment.

Mom’s Lamb Curry

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Low and slow is the way to cook the lamb in this curry – it gets its richness from being simmered in a mixture of milk and coconut milk. My mother has perfected her recipe over the years, using candied ginger, curry powder, raisins and banana to sweeten the pot. It does take some time to cook, but after you get it going on the stove, it's hands off, save a stir every once and again. Serve it with steamed rice to absorb the stewy deliciousness, and a bowl of mango chutney condiment.
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Course Main Course
Servings 8

Ingredients
 

  • 2 ½ lbs lean lamb leg, cut into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • ¼ cup crystallized ginger, chopped
  • 3 tablespoons curry powder
  • ¼ teaspoon dried mint, or use ¼ cup fresh chopped mint
  • 2 cups whole milk
  • 1 cup coconut milk, unsweetened from a can
  • ½ cup flaked coconut, not shredded
  • ½ cup fresh squeezed lime juice
  • ½ cup heavy cream
  • white rice for serving
  • 1 large banana, sliced
  • ½ cup raisins

Instructions
 

  • Melt the butter in a large stock pot, and cook the onion until softened, 8-10 minutes. Add the lamb and brown the meat, about another 8 minutes, stirring occasionally.
  • Add the ginger, pepper, salt, curry powder, and mint and cook for another 5 minutes.
  • Stir in the milk and coconut milk, bring to a simmer and cook over low heat for one hour.
  • Stir in the flaked coconut, lime juice and cream and cook another 5 minutes. At the very end taste for seasoning and add more salt if needed, then stir in the banana and raisins. Serve with rice, crispy pappadums, and mango chutney.
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