• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Daily Speshyl

The Daily Speshyl

Extraordinary Recipes for Extraordinary Home Cooks

  • Home
  • About
  • Hosting Tips & Tricks
  • Recipes
    • All Recipes
    • Appetizers
    • Breakfast
    • Lunch/Dinner
    • Sauces
    • Sides
    • Dessert
    • Holidays
    • Culinary School
  • Services
    • Weekly Personal Chef
    • Dinner Parties
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home / Lunch/Dinner / Lamb Curry Stew

Lamb Curry Stew

September 29, 2018 · Speshyl · 2 Comments

This article may contain affiliate links, from which I receive a small commission as an Amazon Associate.

Jump to Recipe·Print Recipe·5 from 1 review

 


I had a dream about putting this dish together one night, and the next morning I woke up, ran to the store after work, and bought the few ingredients I was missing that would make this stew complete. I love all things curry, and Caribbean or Indian influenced, so me and this stew are a match made in heaven. Although it takes a little time, the tenderness of the lamb and the deep rich flavors that develop make it all worth it. I’m not gonna lie… I ate about 6 helpings of this, and I’m not ashamed about it. I recommend serving this over white rice, but the thought of coconut rice sounds a little better, and is definitely something I’ll try next time. The thick gravy this dish forms is perfectly soaked up by the rice and just pulls everything together. I hope you enjoy!



Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lamb Curry Stew


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Speshyl
  • Total Time: 75 minutes
  • Yield: 8 people 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 6 Lamb Shoulder Blade Chops
  • 2 tbsp Vegetable Oil
  • 4 tbsp Curry Powder
  • 1 tbsp Coriander Powder
  • 1/2 Large Onion
  • 3 cloves Garlic (minced)
  • 3 Bay Leaves
  • 1 pinch Red Pepper Flakes
  • 4 Carrots (cut into bite sized pieces)
  • 4 Russet Potatoes (cut into bite sized pieces)
  • Salt
  • Pepper
  • 1 can Coconut Milk

Instructions

  1. Cut up lamb into bite sized pieces. Season with salt and pepper.
  2. In your pot (I used a dutch oven), heat up the vegetable oil and once its hot add 2 tbsp of curry powder. After 3 minutes, add your onions and sauté until they’re translucent.
  3. Add in your pieces of lamb and brown on both sides. 5-7 minutes.
  4. Add your garlic, coriander, bay leaves, red pepper flakes, and 1 more tbsp of curry powder into the pot. Stir, let simmer for 3-5 minutes and cover. Lower your flame to medium/low heat.
  5. After 10 minutes, remove the lid and add in your carrots and sprinkle a little salt on them. Stir and cover for another 15 minutes.
  6. At this point, there should be a nice amount of liquid in your pan. Add in your potatoes, the remaining 1 tbsp of curry powder, a pinch of salt, and your can of coconut milk. Stir, cover, and let simmer for an additional 30 minutes. Serve.

Notes

*I like to season each layer I’m adding to the dish with a little pinch of salt, so that every element has flavor. Make sure you taste the dish after each step to evaluate whether you need to add more seasoning. DO NOT OVER SALT.

*This serves very well over white rice. The gravy from the dish soaks into the rice & just tastes amazing.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course

Did you make this recipe?

Tag @thedailyspeshyl on Instagram and hashtag it #thedailyspeshyl

 

Lunch/Dinner, Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Breana Sanders says

    October 10, 2018 at 5:40 pm

    So tasty! I love this dish, I can’t get enough of it!

    Reply
    • Speshyl says

      October 10, 2018 at 6:33 pm

      Thank you so much for trying it out! I’m so glad you enjoyed it 🙂

      Reply

Primary Sidebar

Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as an in-home Personal Chef to a high profile family, and cooking for private dinner parties; & a Food Blogger, sharing recipes and kitchen techniques with her online community of 50,000+ foodies across all social media platforms. Read More…

Keep In Touch! Subscribe to be put on the email list

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • YouTube
  • Facebook
  • Twitter
  • Email

Copyright © 2025 · The Daily Speshyl · Genesis Framework · Log in