Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

It could be argued that it is not really a curry since it contains so few of the curry spices. Whatever it is called it is a beautifully subtle dish.


  • lb. lean lamb, cut into 1-inch cubes
  • 2 oz. unsalted butter
  • 1


Heat the butter in a heavy covered casserole or baking pan. Add the onion and sauté until tender but not browned. Add the ham, tomatoes, thyme, bay leaf, garlic, cloves, nutmeg, cinnamon, salt and pepper. Stir and cook for 3 or 4 minutes. Add the lamb and cook for about 5 minutes longer, stirring from time to time. Add the stock, coconut milk and cream and simmer, covered, for about 2 hours, or