Quick Curry Lamb Stew
Quick and easy (but equally as delicious) Curry Lamb Stew
Enjoy the rich and aromatic flavors of a comforting Curry Lamb Stew that's not only quick and easy but equally delicious. This recipe combines tender pieces of lamb with the warmth of curry spices and hearty vegetables for a satisfying meal that's perfect for any occasion. Whether you're a curry enthusiast or looking for a fuss-free weeknight dinner, this stew is sure to delight your taste buds.
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Main Course
Recipe Cuisine:
Fusion
Servings:
6 people
Preparation Time:
15 minutes
Cooking Time:
This is a twist on my Moroccan-style Lamb Stew recipe. This time I used fewer ingredients and shortened the cooking time.
The Curry Lamb Stew is primarily inspired by Indian and South Asian cuisines due to its use of curry spices and coconut milk. It features flavors commonly found in these culinary traditions.
Ingredients:
- 500 grams (1.1 pounds) of boneless lamb stew meat, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 large carrots, chopped
- 2 cans (2 x 15 oz or 2 x 425g) chickpeas, drained
- 4 Large potatoes
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30g) curry powder (adjust to taste)
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2g) ground coriander
- 1/2 teaspoon (1g) ground turmeric
- 400 grams (14 ounces) canned diced tomatoes
- 2 medium potatoes, peeled and cut into bite-sized chunks
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, chopped
- 400 ml (1.7 cups) coconut milk (optional)
- 250 ml (1 cup) beef or vegetable broth
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Steps to make it:
Sauté the Lamb:
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the lamb pieces and brown them on all sides, about 3-4 minutes. Remove the lamb and set it aside.
Sauté Aromatics:
- In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.
Add Spices:
- Return the browned lamb to the pot with the sautéed onions and garlic.
- Sprinkle in the curry powder, ground cumin, ground coriander, and ground turmeric. Stir to coat the meat evenly with the spices.
Incorporate Tomatoes:
- Pour in the canned diced tomatoes (including their juice) and mix everything together.
Add Vegetables and Liquid:
- Add the potatoes, carrots, and chopped red bell pepper to the pot.
- Pour in the coconut milk and beef or vegetable broth.
- Season with salt and pepper to taste. Stir well.
Simmer the Stew:
- Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes, or until the lamb is tender and the vegetables are cooked to your desired level of tenderness.
Serve:
- Garnish with fresh cilantro or parsley if desired.
- Serve the Curry Lamb Stew hot over cooked rice or with naan bread for a complete and satisfying meal.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
