It’s Super Spicy Lamb Curry Time!


It’s finally here! A brand new recipe brought to you by Popchix own resident Chef (in training) Jessibaby! 

Now I figured I’d combine a few loves here….Gaming (Super Spicy Curry!), Orange is The New Black (Red always was my favorite, hope she gets back to the kitchen), and obviously food. :D

Now as this was my first time ever making curry at home, I decided to try an online recipe:  Lamb Rogan Josh from Food & Wine.

Now this calls for a blend of spices, however I have a Hot Curry powder from Penzey’s Spices  otherwise known as a Madras Curry Powder. (This really simplified the recipe)

So this started out like any other day…except I walked into the Conscious Carnivore, purveyor of Organic, Grass fed (and finished) Black Earth Meats (a Wisconsin product).

Here I found some lovely lamb stew meat. I was trying to decide what to do with it, and I decided to make some curry.

Now this is a super simple recipe (only 3 steps!)

Now as for what you will need

  • ¼ cup Canola (Corn) oil (use something else if you are allergic)
  • 2# (pounds) boneless lamb stew meat
  • Kosher salt (to taste)
  • 2 thinly sliced onions (about 3 cups)
  • 2 Tablespoons minced ginger (I found it jarred!)
  • 2 Minced Garlic Cloves (again jarred)
  • 1 Tablespoon + 1 Teaspoon Madras Curry Powder
  • ½ Teaspoon Cayenne Pepper (I added to Up the heat factor)
  • 2 Bay leaves
  • One 14oz can tomato puree
  • 1 cup plain whole milk yogurt (I found a whole milk greek)
  • 2 cups water
  • 1 teaspoon garam masala (I found a bulk bag and jarred it myself)
  • Basmati rice and warm naan

Of course you will need a large skillet (or cast iron dutch oven), a heat source, a stirring/serving utensil, and a bowl to eat from.


Step one:

In your large skillet, heat the oil, season the lamb with salt and brown over high heat, stirring occasionally about 12 minutes; using a slotted spoon transfer to a plate.

Step two:

In the same pan, add onions cook over medium heat until lightly browned, about 4 minutes.

Add the ginger, garlic, curry powder, cayenne, and bay leaves cook for 2 minutes (the spices smell really good here). Add the tomato, yogurt and water; bring to a boil, salt to taste.

Step three:

Return the lamb and any juices to the pan. Cover and simmer over low until the lamb is tender, approx. 1 hour.

Stir in the garam masala; cook for 5 minutes.

Discard the Bay leaves, serve with rice and naan.


MrsNinjaMaster Fri 25 Jul
This looks sooo yummy!!
Jessibaby1986 Sat 26 Jul
It was really good raspberry a bit too spicy for me but Theo absolutely loved it!
Twisted Rose
Twisted Rose Sun 27 Jul
I'm sweating just looking at it, haha. wink

Looks really delicious, not something I would cook during the summer though. Way too hot, lol. smile
akashaheart Mon 28 Jul
Oh My gawd anything with curry i want I ususally eat butter potato curry but i have to try this
akashaheart Mon 28 Jul
copy and pasting in my recipe folder
X1up Girl
X1up Girl Wed 30 Jul
I made a half-a**ed attempt at this recipe this past weekend with chicken breast. Turned out really good.
AlletS Sun 10 Aug
Made this today with Chicken and used cauliflower instead of rice. It was awesome!!!!

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