Lamb and Mushroom Curry
Lamb and Mushroom Curry is a fragrant and hearty dish featuring succulent lamb pieces and earthy mushrooms simmered in a curry spiced sauce.
Ingredients
- 2 lbs Lamb stew meat, cut into 1-2 inch chunks (I'm using boneless leg of lamb)
- ¼ cup All purpose flour
- 1 tbsp Canola oil For frying
- 2 tbsp Minced garlic
- 1 large Onion, sliced thin
- 16 oz Mushrooms, whole or halved
- 2 tbsp Curry powder
- 1 tsp Garam masala
- 1 tsp Salt
- ½ tsp Ground cinnamon
- ¼ tsp Ground pepper
- 1 tsp Beef bouillon powder
- 1 cup Water
- 2 cups Tomato sauce Or a 16 oz jar
Instructions
- Heat oil in a dutch oven. Coat the cubed lamb in flour and fry in the canola oil until browned, adding more oil as needed. Fry in batches if needed.
- Once all the lamb is browned, remove it to a plate and add the onion and fry until softened. Add the garlic and mushrooms and fry for another minute.
- Add the spices and fry until fragrant and beginning to brown.
- Add the beef bouillon powder, water, and tomato sauce. Stir well to combine everything. Bring the curry to a boil. Turn off the burner and put the lid on the dutch oven.
- Place in a 300F oven for 1.5 hours. After 1.5 hours, remove the lid and cook for another 30 minutes.