This traditional whiskey and bitters drink has a lot to recommend it. The Sazerac, which is considered to be the city’s official drink, is every bit as rich and aromatic as most other drinks made in the bayou.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons canola oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- ½ teaspoon cumin seeds, or to taste
- 1 pound lamb stew meat, cubed
- 3 tablespoons tomato paste
- 2 teaspoons ground coriander
- 2 teaspoons salt, or to taste
- 2 teaspoons garam masala
- 1 ½ teaspoons ground turmeric
- 1 teaspoon red chile powder, or to taste
Instructions
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 1305 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I used coriander whole seeds and powdered cumin because that’s all I had. I also added a bag of frozen baby spinach and it turned into saag! I really like the texture of the coriander seeds. Lamb is great but next time I’ll try it with chicken. I’ll need to figure out adding more fat.
Not thrilled with this recipe. Indian cuisine is my favorite and I made this for a friend from London. I was really disappointed. It’s not like any curry I’ve ever tasted. I’m going back to my original recipe with red curry paste.
Aaaaaaamaaaazing!! Added carrots, potatoes, mushrooms, and peas served over rice. Also added a can of coconut milk to add more liquid for the vegetables. So rich and hearty. Delicious!
excellent…made it in a slow cooker and used a can of tomatoes…. so had too much liquid but I used some of the fat from the lamb and made a rue with a table spoon of cornstarch and that made it perfect! Restaurant quality.
My only comment is that I would salt it to your own taste preference. It was simple and delicious to make goes great with rice and a little cucumber salad.
Very good. Doubled the recipe, and used ground beef because it’s what I had. Also added small cut potatoes, one 6 oz can tomato paste and 1 cup beef broth. Salt and pepper to taste. Served over rice, with a side of grilled asparagus. Family loved it.
It was delicious. The amount of cayenne however made it very spicy and I will definitely make it again with less chilli
My family really loved it. I made curry rice and veggies to accompany it.
When I try a recipe here, I try it exactly as the author laid it out. Can’t complain if you change it from the original! Now I LOVE lamb and especially curried lamb. I tried this recipe as it was written and it had to be the absolutely worst example of curried lamb or Indian food I had ever tasted (and I have tasted some bad recipes). Flavor was lacking (for Indian food) and it just tasted wrong.
I have made this so many times, it’s really one of my go to recipes. Made it as directed the first time a few years back, and it was wonderful! Since then, I have tried a couple modifications based on what I have on hand and you really can’t mess this up. I generally use beef, prepare as directed, then add to my slow cooker with a can of diced tomatoes and a bit of water then set on low for 6 hours or so. The other night, I added some yukon gold potatoes and carrots that I wanted to use up and it was excellent. Have fun with this recipe and thank you for sharing!
Good Stuff
Very tasty recipe! I took the advice of a few of the previous reviewers and added potatoes, spinach, and about 3/4 cup of water to the pot. I also was careful with the cayenne since we don’t prefer anything too spicy. It was very easy and very delicious! Thank you for sharing!
This was very good however was this supposed to be made w/o any liquid?? I added a bit of water otherwise it was too sticky and getting burnt.
Everyone loved this! I used the slow cooker to cook it. The meat was very tender and flavorful, and the sauce amount was just right (I added 1/2 cup of water).
This recipe is amazing!! Everyone has loved it. I just added a little water for more sauce. Served it over yellow rice. Added some tzatziki sauce at the side. Sweet peas. Lovely red wine. Fantastic!!
Really good, made it in my ninja slow cooker and it turned out great. I couldn’t find kebab lamb but lamb chops did just fine
As suggested by another member, I added cubes potatoes to the onions, and fresh spinach within the last 5 minutes. Also used ancho chili powder.
What a fantastic recipe!! I’ve never made my own curry before and this was a great place to start. This is one of the only recipes on this site that I didn’t have to doctor. The spice level is perfect and it smells wonderful! I paired it with basamati rice and naan. Delicious!
This is a really great recipe and extremely forgiving. I make it often and I no longer measure the spices. I always add potato and a little broth, so the potato cooks through. Occasionally I will add peas too!
added potatoes and spinach, used leftover lamb roast, cooked in pressure cooker 10 minutes after tempering onions, garlic, tomato, and spices. absolutely perfect, exactly what i wanted! will be making this every time we have leftover lamb from now on.
I doubled the recipe and added a potato and a cup of diced carrots. Went very healthy on the spices with 2 tsp of chili powder plus a 1/2 tsp of cayenne pepper. It was hot but not overly so. Best Indian dish I’ve ever made!