Dining and Cooking – Lamb Curry

Believe it or not but my favorite meat is actually lamb.  Anyway it’s cooked, I’ll eat it with mint jelly or not…   This dish I’m sharing is actually an inspiration of my college days international cook out on Friday nights…  I had a circle of friends before I hanged out with that’s from different cultures and country.  Every Friday, we usually gathered to cook dinner from Indian, Nepali, Turkish, Filipino, Pakistani, Mediterranean dishes.  Cooking curry traditionally is what I learned best from those times…

At dinner tonight I decided to make Lamb Curry and would like to share it in my blog…

Classic Lamb Curry

Lamb Curry


2 Lbs Lamb Cutlets

1 Cup Sliced Onion

2 Cups of Cubed Potatoes

3 Pcs of Bay Leaves

1 Tbsp Yellow Curry Powder

4 Cups of Beef Broth

2 Tbsp Oil

Salt and Pepper


In a Skillet, preheat oil and saute sliced onion until golden brown.  Add in Curry powder and bay leaves and continue sauteing until toasted.  Add in lamb cutlets and potatoes and brown.  Spice with salt and pepper to taste.  Pour beef broth and simmer in medium heat for 30 minutes or until broth is reduced stirring every now and then.  Once the potato is cooked, mixing it occasionally will help in thickening the sauce.

Serve over rice or with roti bread.

Bon apettit’


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