Lamb Curry, almost

We had Slow-Roasted Moroccan Lamb last weekend.

Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb.

I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last time I ate curry, so I’ve been somewhat reluctant to eat it again.

So I decided I a compromise might work.  It’s not really a curry…. More of a North African Stir-Fry.


Mon mari was happy

Make it as hot as you like.

Lamb Curry, almost  

Preparation and cooking time: 25 minutes  


  • 2 cups leftover lamb
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1/2 head of broccoli
  • 1/2 red pepper
  • 1 cup chopped tomatoes
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 tsp saffron, crushed and soaked in 
  • 2 tbs dry sherry
  • 2 tsp olive oil
  • 1/2 cup (4oz, 125ml) beef stock
  • 1 tbs cornstarch (maizena, corn flour)
  • hot sauce to taste…. for some people
  • Basmati rice
  • 1/2 cup Basmati rice
  • 1 cup beef stock

Lamb Curry

  • The prep:  
  • Cut the lamb into bite size pieces.
  • Cut the broccoli into small florets with a bit of stem.
  • Slice the onion.
  • Cut the red pepper, carrot into matchsticks.
  • Mince the garlic.
  • Dissolve the cornstarch in 2 tbs water and set aside.
  • To cook: 
  • In a large skillet or wok heat the oil over medium-high heat.
  • Add pepper, carrot, onion, and stir fry 3 minutes.
  • Add garlic, broccoli and stir-fry 2 minutes more.
  • Add the spices and stir-fry 1 minute longer.
  • Add the lamb, tomatoes, saffron and beef stock.
  • Bring to a boil.  Reduce heat, cover and simmer for 3 – 5 minutes longer, until the broccoli is just tender, but not over done.
  • Give the cornstarch/water a stir to recombine and add it to the pan, stirring constantly until thickened.
  • Serve over rice.
  • Basmati
  • Cook barley in chicken stock, covered, over medium-low heat until done.

And now for the update.

Mon mari has instituted a work slow-down.

It all started last week.

It started raining.

The next scheduled project involved mixing cement and doing other things that needed to be done outside.

So he decided to finish the trim in the kitchen.  It’s only been waiting 2 1/2 years.

We still haven’t managed to get a dishwasher.  I put a wine rack in the spot ages ago… Which looks rather tacky, unfinished, and is a magnet for dog hair.


He made a door for it.

Big improvement.

Then he started on the little bits…..

Like putting a piece in the corners, and finishing the trim along the bottom edges.


He was in the process of finishing up these under-the-shelf bits when the weather got worse.  It’s now quite cold.  He had all of his tools upstairs all winter, but, when we moved the furniture up, the tools went back down to the barn.

He says it’s too cold to be out there working.

He’s on strike.

Last time I asked he said something to the effect that it would get finished when he got around to it.


Here it is.

A round Tuit.

So there….

I declare the strike over!

6 thoughts on “Lamb Curry, almost”

  1. My first mother-in-law gave me a “round tuit” once, as a joke. She also gave one to her son-in-law. Neither of us laughed. There are just some things a m-i-l should not joke about.
    He’s pretty productive for a guy who’s on strike.

  2. Katie – so sorry you have troubles with curry. It has me thinking: most Indian curries contain fennugreek, tumeric, corriander, ginger, to name a few…they are not listed in your recipe. Could one of these be the culprit?
    It may be just one spice that you react to, or perhaps a combination? Scary…I so love curries – but this would most definitely keep me at “bay”!

  3. I love curries but I certainly don’t want to wake up in hospital !! That sounds a dreadful experience. I do try to avoid the ones heavily doused in coconut milk just because of the calories. I did make Bengali potatoes for dinner tonight and they were delicious.

  4. Marina, we’re trying to smile despite the horrid weather
    Tanna, thanks – we like them too… and the lamb was delicious.
    Zoomie, if she’d given them to her kids, too… But, you’re right, mil’s need to mind their manners LOL
    Ina, it’s the heat that has an effect, and I haven’t sorted out which source of heat….. easier just to avoid it 😉
    manningroad, the hubs loves the heat. When we visit our friend in Spain the two of them pig out on hot curries…. I eat pasta and veg LOL

Comments are closed.

Share via
Copy link