Sweet Lamb Curry

This has become a real go- to for us, my husband really loves it. I usually add just a little extra curry powder, and/or sometimes extra apple. Also works with chicken but doesn’t need much simmer time for a faster meal.

Loved it. Did have to make some changes. Only had 2 lbs of lamb 2 red apples, 1/2 cup flour, 2 cups of chicken stock. Was a bit hot for the children so added cream at the end. But will be making again. My curry powder was hot. So maybe less next time or a mild?

I added carrots and next time, will add some sweet potato as well. Delicious

Added some red pepper and increased the raisin amount. Also used beef stock instead of chicken (had an open container in the fridge). Otherwise followed the recipe. Have made it twice – very very good!

This is really good, I followed the recipe exactly and it turned out so yummy. I will make this again. I think it could be done with pork and chicken too

very simple but tasty curry. maybe need a bit more spices to it though but otherwise very nice

I made this and I used stewing beef instead of lamb. as I had beef in the freezer. I also only added half the brown sugar. and cooked for 30mins more just so the beef fell apart. my kids aren’t keen on currys I keep making them. but this one was a massive hit. served with rice and popadoms and a onion mint and cucumber salad. it’s already been requested again for next week.

Since I was cooking for just two I used a pound and half of lamb, I used half the brown sugar, otherwise to the recipe, it filled the kitchen with the wonderful smell of curry, I served it over lentils.

This was excellent! My local store doesn’t carry lamb stew meat so I bought shoulder chops and cubed those. I did follow one reviewers suggestion and only used half of the brown sugar. I also needed to add more chicken stock as mine was thickening up before the meat was done. Will be making again.

Seriously regretting only making 1/2 the Recipe. The sauce is amazing, definitely will make it again with chicken or beef to bring down the cost. I used a bit less sugar but otherwise followed it perfectly. Aside from a slight burn in the bottom, but it still tastes great so for those of us who are not great chefs this is a very forgiving recipe. I bet it will freeze well. The lemon at the end is a must, the acid makes the curry flavor pop.

I tried this for the first time to serve as the entree at a church progressive dinner. I was happy to read it could be made the day before. That freed up my time, and allowed me a re-do period in case it did not go well. It was very popular. Most guests had second helpings. I will make it again. It was mild which was good as some guests were very elderly. I would try hotter curry for a younger group.

I’m giving this a 4 only because my husband loved it. I generally don’t really like indian food anyway, but I found the spice and flavors to be rather one dimensional. I feel it would be better with maybe some rurmeric, chili powder, paprika, cinnamon, etc. The raisens were a nice addition, but the recipe itself was just bland to me. On a positive note, the house smelled wonderful and my husband’s coworkers were raving about the smell when he took his leftovers to work for lunch the next day. On my own, I wouldn’t be making this again, but he wants me to try it with some additional spices.

Not sure it is fair to review this because I used it as a jumping off place . I had leftover leg of lamb, so I didn’t do the flour dusting, I just tossed it in the sauce I made, at the end of the cooking time. This recipe did inspire me to use raisins, which were abfab. My sauce was just yellow curry paste, pineapple juice, and a jar of coconut milk though. It was an awesome quickie meal.

Excellent!

So delicious!! It was my first time making a sweet curry with lamb, and both my husband and I were more than happy with the results! I did have to watch the mix towards the end to make sure that it wasn’t getting too dry and/or burned. I added a bit more chicken stock, and everything turned out great! I will be making this recipe again and again.

Best curry Ive ever had!! Absolutely delicious! I added browned cashews and slivered almonds on top.

So much sugar… but SO delicious!

Great recipe! It reminded me of the lamb that I get at a Moroccan restaurant nearby. I used 2 lbs of lamb meat instead of the full 3 lbs and kind of adjusted the recipe based on that. It was still a lot for me any my boyfriend but the leftovers were great too! Also added dried apricots which blended really well with the other flavors.

Very different, very flavorful. I used ground beef instead of lamb and cranberries instead of raisins.

It made a great dish that tasted very genuine like from an indian restaurant. My only complaint is more a personal taste issue in that it was way too sweet. I did see a review that recommended leaving the brown sugar out. That might be a good option to try next time. Overall good.

Have made it twice and for a group of friends last night and it was a total hit! I almost burned it….actually did a little but it tasted great. A good one to make for company…one pot meal. I used chicken thighs for could not afford the lamb, but it was delicious indeed. Outside of changing to chicken, I kept to the recipe. We love Indian food and go constantly to a wonderful place. I actually found this recipe on their site, and when I hit the picture it took me to this site…which is my favorite and to this recipe. Ate there a few days ago and thanked them for sending me to this site and recipe! My husband loved it!!