Lamb Curry Recipe

This Lamb Curry Recipe is simplified by using prepackaged curry powder.


| July 2013



Farmers-Wife-Cookbook

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

Photo Courtesy Voyageur Press

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





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