Creamy Lamb Curry Recipe - Serves 4-6

Creamy Lamb Curry Recipe

From 525 to 787 calories each serving (723 to 985 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild to Medium


4 egg yolks
1/2 tin/can (200ml or 7 fl oz) coconut cream
2 teaspoons (10ml) ginger puree (paste)
2 teaspoons (10ml) garlic puree (paste)
4 teaspoons (20ml) curry powder
2 teaspoons (10ml) ground turmeric
1/4 teaspoon (1ml) chilli powder
3 tablespoons (45ml) cooking oil
2 small onions, peeled and finely chopped
900g (2 lb) lean lamb steak, cut into 1cm (1/2 inch) cubes
1 cup (250ml or 9 fl oz) lamb stock
200ml (7 fl oz) single cream
1/2 cup (125g) natural unsweetened yogurt
2 teaspoons (10ml) garam masala
25g (1 oz) toasted almond slices


Whisk the egg yolks and coconut cream in a small bowl and set aside
Make a paste of the ginger puree, garlic puree, curry powder, turmeric, chilli powder, with a little water and set aside
Heat the oil in a large frying pan or saucepan over a medium heat
Stir-fry the onions for about 6-10 minutes until they are cooked (but not browned)
Add the paste that you made earlier, mix well and stir-fry for 2 minutes
Add the lamb cubes and mix well
Add the egg and coconut mixture that you made and mix well
Gently stir in the water (or lamb stock), cream and yogurt and mix well
Bring the curry to a simmer and simmer for 20 minutes, stirring now and again
Sprinkle in the garam masala, mix well and cook for 2 minutes, stirring a couple of times
Serve hot, garnished with the almond slices

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Recipe submitted on 13 July 2009

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