Lamb Curry in a Hurry

All culturally-deprived curry virgins take note – Art’s got the recipe for you. This cheap and fast bachelor-style lamb curry is so easy you’ll wonder what the hell took you so long to try it. Art’s “curry in a hurry” uses stock to speed up the tenderizing process, some store-bought rogan josh curry sauce for awesome flavour and basmati rice to class it all up.  Ditch the basmati and use instant white rice if you’re really in a rush and don’t care how fancy you look.


Lamb Curry Ingredients:

• 1 small package of lamb shoulder

• 1 T. (15 ml.) Canola oil

• 1 small onion

• 2 cloves of garlic

• 1 medium tomato

• 1 cup (250 ml.) of vegetable broth

• 1 can of Patak’s Rogan Josh or Korma sauce

Basmati Rice Ingredients:

• 1 cup (190 g.) uncooked wild rice or brown basmati rice

• 1 T. (7 g.) caraway seeds

• 1 T. (15 ml.) olive oil

• 2 tsp. (10 g.) of sea salt

• 1 T. (15 g.) of butter

Optional Ingredients:

• 2 T. (30 g.) of plain yoghurt

• small handful of cilantro leaves


Cooking Lamb Curry Sauce:

• Mince 1 small onion or ¼ of a large onion along with 2 cloves garlic.

• Cube you lamb into bite sized pieces and brown in a preheated skillet with Canola oil over medium-high heat.

• Add the onion and garlic when the meat begins to brown.

• Mince your tomato and add it to the pan.

• As the whole mixture begins to brown pour in the broth and cover with a loose fitting lid and parboil for 10 mins.

• Stir in the curry sauce and turn down the heat to a gentle boil and put the lid back on.

• The curry will be getting close to done when the oil starts to separate from rest of the sauce.

Cooking Basmati Rice:

• Steam your brown basmati rice in pot with tight fitting lid with sea salt, caraway seeds and a few drops of Canola oil.

• When the rice is done, mix in some butter.


• Serve the lamb curry over the basmati rice. Top with yoghurt & cilantro leaves as an option. You can also serve warmed naan or roti bread to sop up the beautiful curry sauce and not have to lick your plate.

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