Invite 8 Friends Over for Indian Lamb Curry

The best Indian cooking known to us is curry. Curry has a sauce base and may be hot and spicy but many Indian curries have great delicacies and mildness. All of them have many ingredients and are made with tender care.

Most Indian spices are found in our grocery stores and are ready-made. Indians usually grind their own spices into a paste or powder with a mortar and pestle. Spices include saffron, garlic, ginger, turmeric,coriander and cumin.

Pappadum

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Rice and Condiments

Rice is the basic diet of India. The bland flavor actually complements the flavorful curry.

A very nice custom is to have small bowls of assorted condiments surrounding the curry bowl and these are sprinkled on the curry to suit each person's taste. Condiments may include dried fish, chopped egg, green onions, peanuts, crumbled bacon, coconut and chutney. Chutney is a sweet-hot marmalade-type relish. For example, one type of chutney may include mangoes,raisins, ginger, garlic, chili peppers and other spices. Flatbread is usually served with the condiments, such as poppadum,  also known as Papad, a thin Indian crispy cracker.

Indian Curry Sauce Base

4 slices bacon, finely chopped

1/4 cup chopped onion, finely chopped

1/4 cup celery, finely chopped

1/2 clove garlic, crushed

2 Tablespoons olive oil

1/4 cup flour

In a heavy 1 quart saucepan, saute bacon, onion, celery and garlic in the olive oil for about 10 minutes. Place flour in a container with a lid and add 1 1/4 cups water. Shake until smooth and set aside.

Stir in the following ingredients to the saucepan mixture until well mixed..

1/4 cup curry powder

3 Tablespoons tomato paste

1 Tablespoon lemon juice

1/2 cup applesauce

1 Tablespoon sugar

2 chicken bouillon cubes

1/4 teaspoon salt

Shake flour-water mixture again and add to the saucepan until mixture is thickened. Cover and cook over low heat, stirring frequently, approximately 45 minutes. Makes 2 cups and will be added to the lamb curry later.

For now, cool and store, covered, in refrigerator.

Creamy Curry Sauce

Add 1 cup light cream to 1 cup curry sauce base.  For a milder sauce, increase cream. For a hotter sauce, decrease cream.

Indian Lamb Curry

Serve curry and rice in separate bowls.

2 1/2 cups diced onions

1 clove garlic, minced

1/4 cup butter

4 pounds boned leg or shoulder of lamb, cut in 1 1/2 inch cubes

2 quarts water

2 Tablespoons coriander

16 peppercorns, crushed, about 1/4 teaspoon

2 teaspoons turmeric

1 1/2 Tablespoons salt

2 cups Indian Curry Sauce Base

1/2 cup flour

1 1/2 cups milk

In a Dutch oven, saute onions and garlic in butter until transparent. Remove from pan and set aside. Brown lamb in the Dutch oven quickly and then return onions and garlic to the pan. Add water, coriander, peppercorns, turmeric and salt to meat and onions. Cover and bring to a boil. Reduce and simmer about 1 1/2 hours or until meat is tender.

Drain meat from liquid. Add the Curry Sauce Base to 1 quart of meat stock. Make a paste of flour and milk (I put it in a container with a lid and shake it). Add to the curry mixture gradually, while stirring constantly. When thickened, about 5-10 minutes, it should be done.

Serve over Spicy Coconut Rice (recipe follows) Serve condiments like sliced bananas, raisins, chopped apple, toasted coconut, chopped peanuts and chopped chives. Makes 8 servings.

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Spicy Coconut Rice

2 2/3 cups flaked coconut

4 2/3 cups milk

6 Tablespoons chopped onion

1/4 cup butter

2 2/3 cups packaged pre-cooked rice

1 teaspoon salt

dash of pepper

Combine coconut and 2 2/3 cups milk in a saucepan. Simmer over low heat until mixture foams (about 2 minutes) Strain coconut-milk mixture and reserve coconut.

Saute the onion in butter until tender. Add the rice, coconut-milk, remaining milk, salt and pepper. Stir and bring to a boil, uncovered. Remove from heat, cover and let stand 5-10 minutes. Fluff with a fork. Makes 8 servings.

To use drained coconut, return the moist coconut to the saucepan and add 6 Tablespoons butter and 1/4 cup confectioner's sugar. Stir over low heat until blended. Spread thinly in a shallow pan. Toast in oven 350 degrees F for 25 minutes, stirring occasionally. Serve with curry.

To top off the meal, serve pineapple sherbet. Sit down and enjoy your guests.

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30 comments

nifty@50 profile image

nifty@50 6 years ago

I really like Indian food! I think the reason is that all the ingredients in curry except ginger, is used in soffritto in Spanish and Puerto Rican cooking! I really like the sweet spicy hot thing that curry has going on! The rice desert looks great too!


Pamela99 profile image

Pamela99 6 years ago from United States

Very good hub on Indian food with curry.


creativeone59 profile image

creativeone59 6 years ago from Gold Canyon, Arizona

Thank you for a delicious recipe, I have to bookmark this page. Thank you for sharing. Godspeed. creativeone59


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

Thanks, Nifty. You can put the curry right over the rice, another sweet, hot, spicy way to eat it.

Pamela, thank you for the post, also.

Creativeone, thanks for bookmarking. Hope you enjoy it! It takes a while to make, but it is well worth it!


akirchner profile image

akirchner 6 years ago from Central Oregon

Looks delightful - I've never tried curry believe it or not and I guess it is time I tried it!


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

Audrey, you may want to lighten up the flour and use one of your thickeners instead. This recipe is old and from my mom many years ago. I thought about making it healthier, but it is so good this way, I call it comfort food.


Steve 6 years ago

Anything with lamb or curry is a good thing...a very good thing.


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

You are correct, sir!


prasetio30 profile image

prasetio30 6 years ago from malang-indonesia

Indian lamb curry is my favorite food. I know Indian recipes contain various spice. I really liked your recipes. I'll show this to my mom. Thank you very much.

Prasetio


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

Prasetio, thank you so much for your nice comments. I hope your mom and you enjoy the recipes.


ethel smith profile image

ethel smith 6 years ago from Kingston-Upon-Hull

How appetising. This looks and sounds wonderful and has made me hungry


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

Thank you so much, Ethel. It tastes very good and it's time for lunch!


habee profile image

habee 6 years ago from Georgia

Judy, this is a wonderful hub, but I'd have to substitute chicken - I've never developed a taste for lamb. Really attractive hub, though! And I'm trying the coconut rice!


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

You do have to develop a taste for lamb, Holle. The first lamb I ever ate was grilled lamb burgers and I didn't like them at first. Now, I love them. Hope you enjoy the coconut rice.


oceansnsunsets profile image

oceansnsunsets 6 years ago from The Midwest, USA

Hello Judy, I would love to have friends over for this! I have never cooked lamb, but if I did, this sounds like a winner. Coconut rice, sounds so good! Great hub


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

Hi, Ocean. Everyone loves this dish. It's great for a party. Find a sale on lamb and try it!


Simple Tim profile image

Simple Tim 6 years ago

I love Indian food!this hub has turned me dizzy!I've never come across a curry sauce recipe using bacon and flour ...though I'm sure this must add an intersting flavor and consistency to the curry sauce?


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL Author

Hi, Tim. I hope you will try the recipe and let me know how you like it! Thanks for the post!


maven101 profile image

maven101 5 years ago from Northern Arizona

This is a perfect recipe for a chilly night ( like we are having right now )...

I love spicy foods, unfortunately, my wife is a real wimp with most curry's...would this be too spicy for her delicate palate..?

Thank you for this...Larry


judydianne profile image

judydianne 5 years ago from Palm Harbor, FL Author

Hi, Larry. You can adjust the spiciness by adding more cream to the sauce, or less cream to make it spicier. I hope you enjoy this recipe and thanks for the post.


Kamran100 profile image

Kamran100 5 years ago

wow..wonderful foods. i like that, so i vote up up up!


judydianne profile image

judydianne 5 years ago from Palm Harbor, FL Author

Yes, Kamran100. This lamb dish is wonderful comfort food.


wendy87 5 years ago

I love indian food

voted up this indian recipe..


judydianne profile image

judydianne 5 years ago from Palm Harbor, FL Author

Wendy87, me, too!!! I'm always looking for new Indian recipes, especially vegetarian.


babasanju profile image

babasanju 5 years ago from India

Judydianne Thanks!

Seeing someone from other lands writing anything about India makes me feel so good. Keep it up Indian curries are really great and I've heard TURMERIC is an Indian finding since ages and then others very skeptic adding Turmeric as food ingredients. And researchers found that Indians are not prone to cancer because of this herb.

But frankly saying I hardly see "sugar" in traditional Indian curry except in a few dishes..


judydianne profile image

judydianne 5 years ago from Palm Harbor, FL Author

Thank you for the tip on the sugar. I didn't know that. Sometimes we Americans add sugar to balance the flavor.


Deepunetfish 4 years ago

An interesting hub on Indian dishes, lamb curry is really best, voted up and sharing


judydianne profile image

judydianne 4 years ago from Palm Harbor, FL Author

Deepunetfish, thank you for the nice comment.


Kriya 20 months ago

two weeks ago we visited our ferinds. she cooked chicken curry. we liked it very much. i asked her the recipe. she used bottled mild curry sauce. i tried it last week we liked it too.what is your recipe? do you make ur own curry sauce?


judydianne 20 months ago

My recipe for curry sauce is in the hub right above the recipe for the lamb curry.

Thank you for reading my hub.

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