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“My absolute favorite curry dish. I don't use really hot curry powder. Be sure to use the CONDENSED broth. I like to serve this with a cucumber salad dressed with plain yogurt or sour cream. WARNING: These days I can no longer find condensed broth at the grocery store. I have experimented with ways to get the same thing, such as using a powdered broth base and not diluting it fully; however, I've been unhappy with the results. Long story short, I can't vouchsafe a good outcome using this recipe if you're not able to use canned condensed broth.”
READY IN:
33mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine 1 Tbs flour with the curry powder and salt.
  2. Toss the lamb cubes in the flour mixture to coat.
  3. Sauté the lamb in the oil and butter in a large skillet over high heat about 10 minutes until brown on all sides.
  4. Stir in 1 Tbs flour, then the lemon juice and broth; mix well.
  5. Cook over medium heat 5 more minutes.
  6. Add the fruit and chutney to skillet and bring just to a boil.
  7. Serve on rice.

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