Lamb Curry

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds boned shoulder of lamb cut into 2-inch cubes
  • 2 tablespoons butter
  • 2


Heat butter and olive oil in a thick-bottomed heatproof casserole. Add chopped onions and garlic, and sauté until vegetables are transparent. Remove vegetables and reserve.

Add the meat to the casserole and brown on all sides. Return the onion and garlic; add yoghourt, stir in spices and flour, and season to taste with salt and freshly ground black pepper. Simmer until tender - about 40