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Black Lamb Curry

Black Lamb Curry
Thursday, 21 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


At a glance
East Indian
Cooking Method
Heat Level
Yellow Wax

3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry
1/2 cup water
1 pound lamb, cut into 1-inch cubes
4 yellow wax hot chiles, stems and seeds removed, finely chopped
1 onion, chopped
2 tablespoons vegetable oil         
2 cups water



Place the curry powder and the 1/2 cup water in a blender and puree to a smooth, thin paste.  Toss the lamb cubes in the mixture and marinate for an hour at room temperature.

In a pan, saute the chiles and the onion in the oil until soft.  Add the lamb and the marinade, and 2 cups of water.  Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart.  Add more water if necessary. 

Additional Tips

Sri Lanka is famous for its fiery cuisine, and this is one of the hottest of all Sri Lankan dishes.


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