Fare With A Flair: Simmer up summer comfort food fast with curried lamb

Jill Wilcox  •  Special to Postmedia News
Jul 24, 2020  •  6 months ago  •  2 minute read
Curried lamb with a side of basmati rice is a fast, easy ticket to summer comfort food, says Jill Wilcox. (Derek Ruttan/The London Free Press)

As much as I love food cooked outdoors this time of year, there are times that I want something a bit more in the “comfort” food category that’s been simmered on the stove.

Like today’s recipe for curried lamb.

Even though it’s a “simmered” dish, it doesn’t take too long to prepare.

The other thing I enjoy about this recipe is you can substitute other ground meats if lamb is not to your liking. Ground beef, pork or chicken also work.

The following recipe serves six, but if you add a can of chickpeas and some blanched cauliflower, you could easily feed eight to 10 people when accompanied with some fluffy basmati rice.

I like to garnish with a handful of chopped cilantro and mint from the garden.

Leftovers are even better when reheated the next day.

Curried Lamb

(Serves 6)

  • 2 tbsp (25 ml) vegetable oil
  • 1 tbsp (25 ml) butter
  • 2 onions, diced
  • 1/2 stick of cinnamon
  • 2 tsp (10 ml) cumin seeds
  • 1 tbsp (15 ml) curry powder or garam masala
  • 1 tsp (5 ml) turmeric
  • 1 28 oz. (796 ml) can of diced tomatoes
  • 1 small green chili, cut in half
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml)  minced ginger
  • 1 lb. (500 g) ground lamb
  • Salt and pepper to taste
  • 1 cup (250 ml) frozen peas, thawed
  • Juice of 1 lemon
  • Cilantro and mint for garnish
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  1. Combine vegetable oil and butter in saute pan over medium heat.
  2. Add onions and cinnamon and cook until onions are light golden.
  3. Add cumin seeds, curry powder and turmeric to pan and cook a further minute, stirring constantly.
  4. Add tomatoes, chili, garlic and ginger and simmer about 10 minutes.
  5. While tomato mixture is simmering, brown lamb in separate pan. Drain fat.
  6. Add lamb to tomato mixture and simmer a further 10 minutes. Season with salt and pepper. Remove cinnamon stick and chili. 
  7. Add peas and cook just until they are warmed through and still bright green.
  8. Add lemon juice and stir.
  9. Serve with basmati rice and garnish with cilantro and mint.