This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
- Anthony Burgess, Author
This curry is super simple. Even though it takes about 90 minutes to cook, the prep time is only about 20 minutes and it's a single pot. Perfect for a weeknight meal. Come home, prep, put it in to cook and go for a jog.
In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.
Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.
It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
|1 Tbsp||olive oil|
|1 large||onion (sliced)|
|1 lb||lamb shoulder or leg (trimmed of excess fat and cubed)|
|2 tsp||curry powder|
|1 tsp||garam masala|
|1 tsp||ground cumin|
|1/2 tsp||dried peppermint|
|fresh ground black pepper (to taste)|
|1 small||acorn squash (seeded but not peeled and cut into 1 inch cubes)|
|1 cup||red lentils|
|1 15 ounce can||no salt added diced tomatoes|
Preheat the oven to 325°F.
Place a large pot or dutch oven with a lid over medium high heat.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the raisins and the lamb cubes. Cook for about three minutes, stirring frequently.
Add the curry powder, garam masala, cumin, peppermint, salt and pepper. Stir well.
Add the acorn squash cubes, lentils and the tomatoes. Stir well. Add three cans of water using the empty can from the tomatoes.
Stir, cover and place in the oven.
Cook for 90 minutes, stirring at least three times.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 491||Calories from Fat 78|
|% Daily Value|
|Total Fat 9g||16%|
|Saturated Fat 5g||8%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 67g||22%|
|Dietary Fiber 8g||32%|
|Vitamin A 12%||Vitamin C 42%|
|Calcium 14%||Iron 49%|
|Vitamin K 7 mcg||Potassium 1465 mg|
|Magnesium 124 mg|