Curried Lamb Stew recipe

An exciting Mediterranean inspired stew perfect for cold winter nights. Simmer tender lamb with yogurt, garlic, and aromatic spices to make a hearty, spicy and delicious stew. Serve with crusty bread and garnish with cilantro for a memorable dish any night of the week!


  • 1 c. plain Greek yogurt
  • 1 Tbsp minced garlic
  • 2 lb cubed lamb stew meat
  • 2 c. water
  • 1 c. uncooked rice
  • 1 Tbsp olive oil
  • 1 large onion, cubed
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground cumin
  • ¾ tsp ground cayenne pepper
  • 3 Tbsp curry powder
  • 2/3 c. slivered almonds, toasted
  • 1 c. currants
  • 8 c. chicken broth


  1. In a medium bowl, combine yogurt and garlic. Add lamb cubes until coated. Cover, and refrigerate overnight.

  2. In a large saucepan bring water to a boil. Add rice, and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and set aside.

  3. Heat oil in a large skillet over medium high heat. Sauté onions until tender, approximately 5 minutes. Add marinated lamb and season with cloves, garlic, cumin, cayenne, and curry powder. Toss to combine. Add in currants and 1 c. chicken stock. Reduce heat to low and simmer for 2 hours, adding stock as necessary to keep from burning.

  4. Add remaining stock, and cooked rice. Return to simmer and cook 5 minutes or until heated through.

Author: Catherine Herzog

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Published: February 19, 2012
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Published by Starsol