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Indian Themed Dinner – Eric’s Lamb Curry

2009 May 21
by Eric Hwang

Lamb Curry

Except for the wine I add to this recipe, it’s a fairly traditional curry. I was trying to duplicate the lamb curry of a little restaurant in Bellevue that I used to frequent. After a bit of experimentation, the spice combination and proportions seem very close but not exact. I like to concoct my own curry powder because most store-bought curry powders just don’t compare to a homemade version. I decided I had to post this recipe since I posted the one for the Saag Paneer. I’ve made this recipe a few times now and while it’s always good, I’m still tweaking it all the time. If you can get your butcher to cut up the leg of lamb into one inch cubes, it will save you a lot of time.

Serves 6 to 8

30 minutes prep time
1 hour, 30 minutes cooking time


1 t. ground coriander
½ t. cayenne pepper
1 t. turmeric
1 t. ground cumin
1. t. paprika
¼ t. cinnamon
½ t. white pepper
½ t. garam masala

2 T. canola oil
1 T. fresh minced ginger
2 cloves garlic minced
1 medium diced onion
1 serrano chile, diced
3 lbs. leg of lamb, ½ inch to 1 inch cubes
2 c. water
1 28oz. can diced tomatoes
2 T. tomato paste
¼ c. red wine (shiraz or syrah)
½ c. Italian parsley
1 8oz. can sliced mushrooms, drained (optional)
1½ t. salt
1 t. sugar

In a Dutch oven, heat oil over high heat until shimmering. Add the spices, stir until fragrant (about 20 seconds) Add onion cook for about 5 minutes. Add chile, ginger and garlic. Cook for about 1 minute stirring constantly. Add lamb and brown for 8-10 minutes. Add water, salt and sugar, reduce heat to medium, cover and simmer for 20 minutes or until water has mostly evaporated, stirring occasionally. This recipe is great for leftover lamb leg roast. If using leftover cooked lamb, reduce water to 1 cup and simmer for 10 minutes.

Increase heat, add diced tomatoes, tomato paste, and wine and bring to a boil. Reduce heat to low, cover and simmer for 30-45 minutes.  Add parsley and mushrooms, heat for additional 10 minutes. Salt to taste. Serve over rice.

What wine to pair with this fragrant dish? Normally, for lamb, I prefer a California Central Coast Pinot Noir, but this dish is a bit spicy, so I think a slightly sweeter white wine such as a Gewürztraminer or a Riesling would cool and cleanse the palate better. I would recommend a Harvest Moon Gewürztraminer, Poet’s Leap Riesling or a Magnificent Wine Riesling. Of course, if you have a sparkling wine, I would suggest that instead. A NV Castillo Perelada Brut Reserva Cava would be an excellent choice.

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