Every cook has their own recipe for curry, so here's one I made up myself after looking at about ten different recipes. Lamb and mango curry:


1 lbs cubed lamb (shoulder works fine)
1 mango, chopped (a green apple will also work)
1 medium onion, chopped
4 small red potatoes, quartered
1/2 cup raisins
3 cloves garlic, crushed
2 tbsp flour
1 can chicken stock (14 oz)
2 tbsp olive oil
2 tbsp curry powder
juice from half a lemon
salt & pepper

Lightly brown lamb w/ a little bit of olive oil in pan, drain fat, and remove. Heat rest of olive oil (add 1 tbsp butter, optional), add curry powder, and fry for 1 minute until fragrant. Add garlic and onions, and cook gently for 5 minutes. Return lamb to pan, add mango and raisins, and saute for about 10 minutes (add a little red wine if things look a little dry). Add stock, lemon juice, flour, and bring to boil. Cover and simmer on low heat for 20 minutes. Add potatoes, simmer for another 40 minutes or until potatoes are cooked and sauce has thickened. Add salt & pepper to taste.

Optionally, you can marinate the lamb overnight in this mixture:
2 tbsp olive oil
1 tbsp curry powder
1 tbsp ground cumin
1 tsp rosemary
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper

I served this over some spiced basmati rice:

2 cups basmati rice
2 cans chicken broth (14 oz each)
1 cinnamon stick
4 bay leaves

You can bring the ingredients to boil in a large pot and then simmer covered on low heat until done. Or, you can throw it all in a rice cooker, which is what I did.


9/10: It's nice to start cooking again. I'm amazed by how well this turned out... best curry I've ever had. This is a really nice way to cook lamb, the raisins and mango give the curry a nice sweet flavor... serve with a fruity wine, such as zinfandel, the shiraz I had this with didn't go so well.