Curried Lamb

Ready in 55 minutes

Prep: 25 minutes

Cook: 30 minutes

Makes: 4 servings

Tip: Another recipe with the exact-same name "Curried Lamb" ranks higher.

5 avg, 1 review(s) 100% would make again


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12 ounces lean boneless lamb or skinless chicken breast; halved
1 cup onion; coarsely chopped (1 large)
2 teaspoons curry powder
2 cloves Garlic; minced
1 tablespoon cooking oil
1 cup Water
1 teaspoon instant chicken bouillon granules
2 medium apples; cored and cut into chunks ( about 2 cups)
1/4 cup cold water
1 tablespoon cornstarch
3 tablespoons chutney
Salt; (optional)
Black pepper; (optional)
2 cups hot cooked rice
Chutney; sliced green onions, raisins, shredded coconut, and/or chopped

Original recipe makes 4



1. Trim fat from lamb. Cut lamb or chicken into 3/4-inch cubes. In a large saucepan brown meat or chicken with onion, curry powder, and garlic in hot oil over medium heat until onion is tender but not brown.

2. Stir in the 1 cup water and bouillon granules. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes for lamb or 15 minutes for chicken. Stir in apple chunks. Cover; cook 5 minutes more or until meat is tender.

3. In a small bowl stir the 1/4 cup water into cornstarch; stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cut up any large pieces of chutney; stir into meat mixture. If desired, season to taste with salt and pepper. Serve over hot cooked rice. If desired, pass additional chutney, green onions, raisins coconut, and/or peanuts as accompaniments.


Added on Award Medal
Calories Per Serving: 600 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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