A Simplified Lamb Curry



  1. 1 tablespoon vegetable oil
  2. 1 small onion or fat shallot, chopped
  3. 1/4 large bell pepper, red or green, diced
  4. 1 garlic clove, peeled and chopped
  5. 68 approximately 3/4-inch chunks leftover roast lamb cut close to the bone, where meat is rarest
  6. 1/2 teaspoon fennel seeds
  7. 1 1/22 tablespoons good Madras curry powder
  8. Salt
  9. Fresh lemon juice to taste
  10. 3/41 cup braising liquid (any leftover pan juice, or chicken, lamb, or veal broth)
  11. 1 tablespoon shredded unsweetened coconut (optional)
  12. 1/2 small tart apple, peeled, seeded, and cut in slim wedges (optional)


  1. Heat the oil in a small pan, and saute the onion, pepper, and garlic gently for about 8 minutes, until softened.
  2. Add the lamb chunks, fennel seeds, and curry powder.
  3. Salt lightly, squeeze several drops of lemon juice over, and pour on the braising liquid.
  4. Cover, and cook at a lively simmer for 10 minutes, checking to make sure your liquid isnt reducing too rapidly; if it is, add more braising liquid or water.
  5. If you are using the coconut and the apple slices, toss them into the pan for the last 5 minutes of cooking.
  6. Taste and correct seasoning, adding more salt and lemon juice as you see fit.
  7. The sauce should now be thick and coating the meat.
  8. Serve with rice or an Indian bread, and a Cucumber Raita (page 163).
  9. If you havent got unsweetened coconut on hand or really tart apples, use instead a small handful of raisins, in which case you may want to increase the lemon juice.