Lamb Curry

Serve with Basmati or Jasmine Rice


  • 1 T olive or canola oil
  • 2# of leg of lamb, trimmed of fat and cut into 1-inch chunks
  • 1 T garlic
  • 1 T fresh ginger, minced
  • 1 teaspoon turmeric
  • 1 T garam masala
  • 2 t coriander
  • 2 t cumin 
  • 1/4 cup plain nonfat yogurt
  •  2-4 oz lowfat cococut milk
  • 1 t  red chili powder
  • 2 medium onions, chopped
  • 2-3 canned whole peeled tomatoes
  • 2 T cilantro


Heat 1 T olive or canola oil in a 3 qt dutch oven. Add onions and sauté  gently over meduim heat for 2-3 minutes. Add the ginger and garlic and continue to sauté.

Add the ground spices and keep frying - the mixture will be dry. Cook for a few minutes and then add the lamb, cooking for about 5 minutes or  until the meat has fully browned. Add the tomato and cook 3-5 minutes, until slightly thickened.

Add yogurt and coconut milk and bring to a boil.

Cover and reduce heat to lowest setting and cook for 30 minutes. Stir and continue simmer, covered, for another half hour. Repeat this for about an hour and a half.

Add salt and pepper to taste and the chopped cilantro and stir it in. Let it rest with the lid on for 5 minutes before serving.