Curry comes in all flavors depending on the region of origin, from India to Thailand. I am making a simple India-style curry. Even in India, curries vary from region to region.
I make a basic Lamb Curry with spices, coconut milk, tomato sauce, onion and garlic. All I do is saute the meat and onion, add liquids and spices, then cover and simmer the Curry about 2 hours until the lamb is tender.
And I build a basic curry powder from scratch, but if you have access to pre-made curry powder then it's okay to use it. The spices I use are mostly easy to get and include: ground cumin, ginger, cinnamon, and coriander. It's okay to mix and match my curry ingredients. If you don't have coriander then leave it out. Spices can be expensive, but I'm lucky to have 99c only Stores to shop in.
The main curry powder ingredient is ground cumin, if that's all you can get, then use only that- all the other spices just make the curry powder more complex.
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For a richer curry I add coconut milk or cream, and tomato sauce. This adds sweet and acidic layers of flavor. I've also make curry sauce without these, as well. I get both ingredients from my local 99c only Store and Dollar Tree.
For meat, I sometimes splurge with pricy, pungent lamb. You can substitute with cheap chicken or pork.
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I fill out this Lamb Curry with a lot of cheap veggies that include: onion, bell pepper, carrot and potato.
You can add any fave veggies you like, such as: spinach, cauliflower, squash, and green beans. My local Latin market has great deals on veggies.
After my basic Lamb Curry is done, I add the veggies and cook about another 45 minutes. You can cook the veggies less time if you like them with some crunch.
I don't make this recipe too often as lamb is a bit expensive, but sometimes I gotta have a Lamb Curry with Vegetables -- damn the price!
Best Lamb Curry with Vegetables - Video
Play it here. Video runs 4 minutes, 46 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients (about 2-3 servings)
- 1 to 2 pounds of lamb - slice to bite sizes. Okay to substitute any meat, including chicken, turkey, beef and pork.) The balance of meat to veggies is up to you.
- 1 tablespoon cumin powder - okay to substitute cumin with a favorite curry powder (if you use a pre-mix curry powder, then leave out the other spices that follow.)
- 1 teaspoon powdered ginger - or fresh chopped ginger.
- 1/2 teaspoon cinnamon - okay to use a cinnamon stick.
- 1 teaspoon ground coriander
- 13.5 ounces coconut milk or cream - one regular size can.
- 8 ounces tomato sauce - one small can.
- 1 onion chopped - white, yellow or red onion.
- 1 tablespoon garlic - chopped (jar or fresh.) Okay to use garlic powder.
- 1 bell pepper - chopped
- 1 carrot - chopped
- 1 potato - chopped. I used a large russet potato.
- 1 tablespoon oil - to saute lamb.
- 1 cup of water or broth
- Salt and pepper to taste
*Other curry spices - garam masala, chili powder and turmeric. About a teaspoon each. Okay to mix and match what you like to make a curry powder, but always start with a tablespoon of cumin.
Slice lamb into bite-sized pieces. Okay to trim off some fat and remove bone. I like to keep most of the fat and leave bone in for extra flavor.
Add a tablespoon of oil to a medium heated pan. Add lamb and brown one side about 5 to 10 minutes, depending on how hot the pan is.
As meat browns, roughly chop one onion. Once meat is brown on one side then add the chopped onion and saute until soft, about 5 minutes.
Add curry spices, including: cumin, ginger, cumin, cinnamon and coriander. Okay to use a favorite pre-mixed curry powder.
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Salt and pepper to taste, then add chopped fresh garlic or garlic powder. Mix well and saute dried spices and garlic for a minute or so.
Add one can of coconut milk or cream, a small can of tomato sauce, and a cup of water or broth. Mix well and bring up to a low simmer.
Cover and cook until lamb is tender, about 2 hours. Other types of meat may cook quicker. Chicken takes about an hour. Check from time to time, making sure liquid does not cook out. Add a little water or broth if needed.
The idea is to make a simple Lamb Curry with onion and spices, and cook it until tender. Then you add rest of veggies and cook them just enough to slightly soften.
If you added all the veggies at once, in the beginning, they would cook until way too mushy for my taste.
While Lamb Curry cooks, chop the rest of veggies. After the lamb is tender, add chopped bell pepper, carrot and potato. You can add any favorite veggies you like including: cauliflower, green beans, squash and spinach.
Bring to a low simmer. Cover and cook veggies until they reach desired tenderness, about half hour to 45 minutes.
I like to serve my Lamb Curry and Veggies over rice.