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Lamb Curry

Lamb Curry

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  • 1 lb. (450 g) boneless leg of lamb, cut into bite-size pieces
  • 2 Tbsp. (30 mL) curry powder, divided
  • 3 Tbsp. (45 mL) Becel® Oil, divided
  • 1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces
  • 1 onion, chopped
  • 1 tsp. (5 mL) ground cardamom
  • 2 cups (500 mL) no salt added tomato sauce
  • 1/2 cup (125 mL) 10% half and half cream
  • 1 cup (250 mL) frozen peas
  • 1 pot Knorr® Homestyle Stock Vegetable



Amount per serving

Calories from Fat180
Total Fat20 g
Saturated Fat5 g
Trans Fat0 g
Cholesterol80 mg
Sodium800 mg
Total Carbs39 g
Dietary Fiber7 g
Sugars9 g
Protein31 g
Calcium10 %
Iron30 %
Vitamin C70 %
Vitamin A25 %

Let's Get Cooking

  • 1 Season lamb with 1 tablespoon (15 mL) curry powder. Heat 1 tablespoon (15 mL) Oil in large nonstick skillet over medium-high heat and cook lamb, stirring occasionally, until lamb is browned and cooked to desired doneness, about 2 minutes; remove and set aside.
  • 2 Heat remaining 2 tablespoons (30 mL) Oil in same skillet and cook potatoes, onion, remaining 1 tablespoon (15 mL) curry powder and cardamom, stirring frequently, until potatoes are browned, about 8 minutes. Stir in 1 cup (250 mL) water and cook covered, stirring occasionally, until potatoes are tender, about 4 minutes. Stir in tomato sauce, half and half cream, peas and Knorr® Homestyle Stock Vegetable and cook covered, until sauce thickens slightly, about 8 minutes.
  • 3 Stir in lamb. Serve, if desired, with warm naan and garnish, if desired, with chopped fresh cilantro.