Lamb Curry Recipe

This Lamb Curry Recipe is simplified by using prepackaged curry powder.
Edited By Melinda Keefe and Kari Cornell
July 2013
Add to My MSN

Enjoy more than 400 blue-ribbon recipes in “The Best of The Farmer’s Wife Cookbook.”
Photo Courtesy Voyageur Press
Slideshow


Content Tools

Related Content

Rabbits in Your Garden, or a Garden for Your Rabbits

Instead of waiting for the rabbits to eat his garden, Bob Bennett is growing food for his rabbits.

Pressure Cooker or Slow Cooker

Which pot is better, the pressure cooker or slow cooker?

Slow Cooker Cabbage Beef Soup

A warm and hearty soup that you can set up and let simmer while you enjoy visiting with family and f...

Rabbit Trap Yields Nothing, No Rabbit Stew Yet

In an attempt to catch and eat his own game, Andrew is unsuccessful in trapping a rabbit for rabbit ...

With over 400 blue-ribbon recipes, you are sure to find the flavors of farm country that you love in The Best of The Farmer’s Wife Cookbook (Voyageur Press, 2010). Editors Melinda Keefe and Kari Cornell have kept the recipes just as they were first printed in the early 1900s. You will find time-tested recipes for everything from cakes and cookies to hearty meals like chicken pot pie. In this excerpt, make this Lamb Curry Recipe for a twist on a traditional Indian dish. 

You can purchase this book from the GRIT store: The Best of The Farmer’s Wife Cookbook. 

More from The Best of The Farmer’s Wife Cookbook

Recipes for the Farmer’s Wife
Orange Rolls Recipe  

April 1926 

The Farmer’s Wife made curry with a very small amount of the mixed spice, boosting its sauce with a generous dollop of milk. It is not a combination we think much of these days, but for a time it was a very popular Americanization of Indian so-called curries of vegetables or meat cooked with a variety of spices and, often, yogurt. (If you’ve ever seen the 1940s film Adam’s Rib, starring Spencer Tracy and Katharine Hepburn, you’ve witnessed the two main characters in their kitchen whipping up a lamb curry from a leftover roast, some curry powder, and milk on the maid’s night off.) The recipe below attempts to concede to both old and new. It calls for prepackaged, nondescript curry powder instead of a more traditionally Indian breakdown of specific spices, but it is also enhanced by tomatoes (for some much needed acidity), raisins (a little sweet to balance the acid), and cilantro, which no respectable Indian kitchen would ever do without. Serve over basmati rice for an even more authentic Indian dish.

Lamb Curry Recipe

2-1/2 lbs. lamb for stew, cut in 1-inch pieces
2 tbsp. olive oil
2 medium onions, chopped
2 cloves garlic, smashed
2 to 3 tsp. curry powder (depending on the heat of the spice and your own preference)
8 green cardamom pods
1 tsp. ground cumin
salt
pepper
1 c. chicken broth or water
1 c. crushed tomatoes
1/2 c. shredded unsweetened coconut
1/2 c. raisins
chopped fresh cilantro, to garnish
yogurt to serve
cooked basmati rice to serve

Trim the lamb of fat, then brown in a large skillet in the oil over a high flame and sprinkle with a little salt. Remove the meat with a slotted spoon and place in the slow cooker. Drain the skillet of fat, then add onions, garlic, and a little more olive oil, if necessary. Cook until onions are soft and slightly brown. Add curry powder, cardamom, and cumin and stir for several seconds to mix. Add to slow cooker. Deglaze skillet with chicken broth or water, add tomatoes, and stir briefly. Add to slow cooker. Set the slow cooker on low and cook for 4 to 5 hours until very tender. Add the coconut and raisins after 3 hours to preserve their flavor. Serve over rice with a dollop of yogurt and cilantro to garnish.

Variations: 

You may substitute beef or chicken for lamb. Omit the crushed tomatoes for a simpler flavor.

In December 1914, The Farmer’s Wife also recommended Rabbit Curry. “Europeans frequently substitute rabbit curry or rabbit pie for the Christmas fowl,” she instructed. “Clean (and skin) a young rabbit. Cut into pieces as for frying. Fry in bacon fat until a light brown. Fry 3 sour apples and 2 onions, finely chopped. Add 1 tsp. curry powder and soup stock, salt, and pepper to taste.” Add all to the slow cooker and follow the instructions above for Lamb Curry. Serve hot over rice or boiled, buttered noodles.

Reprinted with permission from The Best of The Farmer’s Wife Cookbook edited by Melinda Keefe and Kari Cornell and published by Voyageur Press, 2010. Buy this book from our store: The Best of The Farmer’s Wife Cookbook. 


Previous | 1 | 2 | Next






Post a comment below.

 








Pay Now & Save 50% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Live The Good Life with Grit!

For more than 125 years, Grit has helped its readers live more prosperously and happily while emphasizing the importance of community and a rural lifestyle tradition. In each bimonthly issue, Grit includes helpful articles, humorous and inspiring articles, captivating photos, gardening and cooking advice, do-it-yourself projects and the practical reader advice you would expect to find in America’s premier rural lifestyle magazine.

Get your guide to living outside the city limits delivered straight to your mailbox. Subscribe to Grit today!  Simply fill in your information below to receive 1 year (6 issues) of Grit for only $19.95!

SPECIAL BONUS OFFER!

At Grit, we have a tradition of respecting the land that sustains rural America. That’s why we want you to save money and trees by subscribing to Grit through our automatic renewal savings plan. By paying now with a credit card, you save an additional $5 and get 6 issues of Grit for only $14.95 (USA only).

Or, Bill Me Later and send me one year of Grit for just $19.95!