Kathie Oh's Recipe

Lamb Curry

Category: entrees

4-5 lbs lamb cut into 1" square cubes
6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water


In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.

Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.

Add the Masala powder and salt and mix. Cook covered for about 5 mins.

Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.

Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.

If needed, cook longer until the desired result.

Garnish with cilantro, serve over rice