Simple Lamb Curry With Carrot Raita Recipe (2024)

If you want tender lamb in 12 minutes instead of 1.5 hours, use a pressure cooker. It is foolproof and produces moist meat and poultry. Why don't more cooks use pressure cookers?

Gloria Rose: To your question of why more cooks don't use pressure cookers, for my own answer as long time home cook for whom this is recreation and creative activity, I'm not interested in reducing a 1.5 hr braise of a dish like this to 12 minutes. I like the "zen" of the braising. For me it isn't a chore, but a celebration in this kind of cooking. Not to mention the "aaahhh…"roma as the braise goes on. Different strokes.

The raita is spectacular! My family really enjoyed this curry but when I have more time I make the West Indian Lamb Curry posted by Melissa Clark which is more complicated but has incredible flavor. Either way we use this raita.

Made this with goat rather than lamb. Delish.

Fabulous on a cold winter night! Make sure to make raita which enhances the dish.

We have yet to eat this, but at the end I added a bag of frozen organic spinach (we needed something green today) and a cup of rice, which has resulted in a one-pot meal. Looking forward to pairing that with the carrot raita.

SO good made as the recipe is written. Made twice using local lamb, takes about 1 3/4 hr to be perfectly tender and I uncover for last 30 min. The red onions melt to help create the luscious broth. Even better made ahead. I like to remove lamb from broth and chill them separately overnight so I can remove fat from broth then add lamb back in and reheat on stove top. The "ahh..."roma is fantabulous. Raita here is great too. Keep and repeat!

Had a 2lb lamb shoulder in the freezer with about half containing quite a bit of fat. Ended up throwing the fatty meat in the slow cooker with some broth and using the lean meat for the recipe. Once the slow cooker meat rendered the fat, I strained it and re-added. Ended up with a well balanced recipe that used the entire, smaller shoulder

Add heat* Indian hot red pepper flakes, and maybe touch off with some Aleppo pepper.Experiment with reducing turmeric and adding other spices… maybe substitute for some zatar and sumac, also use the tigs of a few chiles and some xoconostle with the cinnamon. Make sure to toast chiles with spices before adding to stew.

SO good made as the recipe is written. Made twice using local lamb, takes about 1 3/4 hr to be perfectly tender and I uncover for last 30 min. The red onions melt to help create the luscious broth. Even better made ahead. I like to remove lamb from broth and chill them separately overnight so I can remove fat from broth then add lamb back in and reheat on stove top. The "ahh..."roma is fantabulous. Raita here is great too. Keep and repeat!

Pro tip: Make a lamb broth from the bones, salt, smashed garlic and peppercorns and use for making rice to accompany the curry. Yum.

Have yet to make the curry but the addition of the ghee, mustard and cumin seeds to all my raitas has been a game changer.

The carrot raita was on point. I made a half batch thinking that for two adults that would be enough. I was wrong. The curry was good, but as others have said, I will include this for other dishes too.

The flavor is really nice, but I would say to maybe simmer it with the lid off for at least half the hour cook time if not more. If you leave the lid on for the full hour, you get quite a watery consistency, which, when paired with rice like I do, it is much too thin. Otherwise great!

Pretty good! More unique flavors than the typical US meal rotation offers. Would definitely reduce the water by at least 1/2c, also added some corn starch to thicken it and give it more body. Definitely a fun dinner!

We loved this recipe!! I used cilantro alone.....Still amazing...also I halved the peppercorns and cloves.

Delicious! I will say, covered, the water did not reduce at all. For my leftovers, I strained it, leaving the meat out to get to room temp while it cooked down the broth, then adding the meat to it and covered to heat that through. Service with roti fresh and broiled veggies, over rice for the leftovers.

Delicious! Cooked as per the recipe but I halved the amount of lamb, and I tossed the meat in a tablespoon of flour just before cooking the meat. I used cucumber in the raita but otherwise exactly as the recipe. Definitely a repeat dinner for us.

This was superb, I added a can of diced tomatoes and, after frying, cooked the whole thing in the instant pot for 24 min. MUCH better than on the stove. Served with cilantro. Will make again.

Use 1.5 cups water only. Thicken sauce with 1.5 (previously used 1) T cornstarch. Wilt 0.5 bag baby spinach after lamb is cooked, after thickening sauce. Fantastic!Use regular yogurt (not Greek) in sauce.

I too just made the carrot raita, which was delicious as a condiment for grilled lamb chops. When the weather is colder, I'll make the lamb curry.

Added Bay leaves to recipe, marinated overnight. For the last 15 minutes of reducing the curry added a can of Garbanzo beans to increase the volume of the dish. Really good & one of the best things I've cooked from NYTNext time:>1.5 cups water instead of 2 cups>cucumber in the Raita