Lamb Curry And Rice
A hearty lamb curry with vibrant vegetables, nuts, and aromatic spices served over rice, perfect for family dinners and those craving rich, flavorful comfort food.
Ingredients
- 1 3/4 lb lamb (from thigh) ⓘ
- 2 large green peppers, chopped ⓘ
- 3 stalks celery, chopped ⓘ
- 3 eggs, boiled and chopped ⓘ
- 1/2 cup peanuts, chopped ⓘ
- 5 slices cooked bacon ⓘ
- 1 1/2 cups chopped coconut
- 2 orange peels, chopped ⓘ
- 1 cup oil ⓘ
- 1 cup raisins, chopped ⓘ
- 3 tablespoons flour ⓘ
- 3 tablespoons curry powder ⓘ
- 1 1/2 cups rice ⓘ
- 1 teaspoon salt ⓘ
- 1/3 tablespoon pepper ⓘ
Instructions
- Cut lamb into strips and season with salt and pepper.
- Mix 3 tablespoons of flour with black pepper and salt.
- Pour 1 cup of oil into a skillet and heat until hot.
- Add lamb strips to the hot oil and cook until meat is tender and browned.
- Sprinkle the remaining flour over the lamb and cook until gravy thickens, stirring constantly.
- Add water to the skillet and stir to form a gravy.
- Transfer the mixture to a larger pot if needed and simmer for 20 minutes until meat is soft and gravy is flavorful.
- Fry bacon until crisp, then chop into small pieces.
- Cook 1.5 cups of rice according to package instructions.
- Prepare bowls with chopped green peppers, celery, boiled and chopped eggs, chopped peanuts, chopped coconut, chopped orange peel, cooked bacon, chopped raisins, and curry powder.
- Place a spoonful of rice on each plate and top with the prepared chopped ingredients.
Tips & Substitutions
For a richer flavor, marinate the lamb in yogurt and spices overnight. You can substitute green peppers with bell peppers or use sweet potatoes for added sweetness. If you prefer a milder curry, reduce the curry powder or add a little coconut milk. For a vegetarian option, consider using chickpeas and cauliflower as substitutes for lamb.
Serving Suggestions
Serve the lamb curry over the rice with a sprinkle of fresh cilantro for added color and flavor. Pair it with naan or roti for a complete meal. This dish also goes well with a side of Indian Pinto Beans or a fresh cucumber salad to balance the spices. For a unique twist, try it alongside Gourmet Pork Medallions.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a saucepan over low heat, adding a splash of water if the sauce is too thick. The rice can be reheated in the microwave or on the stovetop with a little water to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb Curry And Rice contains roughly 2181 calories, with 22g protein, 142g carbohydrates, and 176g fat. It is an excellent source of vitamin C (183% of the Daily Value), protein (44% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1378mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this curry?
Yes, you can substitute lamb with beef or chicken, adjusting the cooking time as necessary. Chicken will cook faster, so keep an eye on it to prevent overcooking. For a vegetarian option, chickpeas or paneer would work well with the same spices.
How can I make this dish spicier?
To increase the heat, add chopped green chilies or a pinch of cayenne pepper along with the curry powder. You can also serve the curry with a side of spicy chutney to enhance the overall heat and flavor.
What can I serve with lamb curry?
Lamb curry pairs well with various sides like naan, roti, or steamed basmati rice. You might also consider serving it with a refreshing cucumber salad or a side of Bombay Curry for a flavorful contrast. Don't forget a cooling yogurt raita to balance the spices!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).