VM’s Lamb Curry

So as a food enthusiast there are a lot of different foods that I enjoy. Indian is one of my favorites so why not try to master my own version of their curry. Curry powder is a regular in my pantry. Not because I cook curry lamb or other meat varieties everyday, but because it adds a great flavor to many dishes – you would be surprised! So as I constantly try (the key word being TRY) to stop eating out and stay within my monthly entertainment budget, I start thinking of what I could make for dinner (using whatever in the freezer as my motivation). I thought to myself, "Hmmm I haven't had curry in a long time, so why not try that. " Had I ever done it before, ummm no! However, I had curry powder in my pantry so that was the start. From that point on it was mix and match and try to remember the flavors what hit my taste buds whenever I sat down for fine Indian cuisine. The rest is history and now I have it as one of my favorite meals to make. The "boo" (boyfriend) enjoys it as well! :O)


1 package of stewing lamb (make sure it has a bone in it)

6 packages of lamb chops (shoulder or round works fine – I can usually find them for about $2 a package!)

¼ cup of paprika

¼ cup chili powder

¼ cup of curry powder

6 red potatoes (diced small)

2 plum tomatoes

Sprig of cilantro or parsley


Trim lamb from bone and place the bone aside for later use (this will be the stock you use for your curry sauce. Add your lamb to a frying pan in order to just brown on the outside. Once the meat is brown, remove from pan and place into the pot that you will cook your meal in. In a small sauce pan, place your lamb bone and add a cup and half of water to the pot and bring to a boil. In the same pan that you browned your meat it add a teaspoon of cooking oil (your choice) to the pan. Let it heat slightly and then add all of your dry ingredients to the pan with half a cup of the stock. Stir and bring to a slight boil allowing it to thicken slightly. Repeat this process in order to make more gravy for your dish. Add your curry sauce to the pot of meat and stir together making sure that the curry sauce is covering all of the meat. Cook on medium heat and bring to a slight boil. Add potatoes, stir, cover and reduce heat to medium low. Cook for about an hour to allow the gravy to thicker. For the last fifteen minutes of cooking, add diced plum tomatoes and leave top half way off. Garnish with cilantro or parsley your choice There you go . Now you too can make your very own homemade Indian curry. After enough practice with this version you will be able to add to it with more sophisticated spices and flavors. Enjoy!