It’s been so long since I have tasted really good curry dish. I was reminded a few days ago when my husband and I ate lunch at this Indian restaurant that served the best curry. I didn’t even care that it was spicier than normal; I devoured the curry as if I haven’t tasted something like it for a long time. I think I consumed about two pieces of large roti for that. My husband told me that he thought I wasn’t going to stop eating, but I knew he was kidding. he’s just probably surprised that I was able to eat something that spicy without the need to gulp down a huge jug of milk.
Seriously though, I needed that. I told my husband, when we got home, that I missed curry. He simply smiled and said, “why not make it during the weekend?”
So I did what he suggested and made the tastiest lamb curry over the weekend. He was one happy camper and ate a lot of the curry. If my sons grew up having their dad’s appetite, I don’t know what I’ll do. Kidding.
The lamb curry that I prepared is creamy and savory; flavorful, but not too overwhelmingly spicy. It tastes just right that anyone who can tolerate a little spiciness will love it. The tenderness of the lamb will surprise you too-it’s not something that you can easily achieve if you don’t cook the meat for a long time.
Photo and recipe courtesy of Mr. Food.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can replace the coconut milk with one can of evaporated milk. This will give it the creaminess, without the coconut flavor.
