Lamb stewed in coconut milk from Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey

  • bay leaves
  • carrots
  • ground cayenne pepper
  • ground cinnamon
  • whole cloves
  • coconut milk
  • ground coriander
  • curry leaves
  • lamb shoulder
  • onions
  • turmeric
  • black peppercorns
  • potatoes
  • green chiles
  • green cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dc151 on April 07, 2022

    This is just wonderful! I have made it several times, always using leftover lamb when I get a leg or shoulder. Except for adding extra veggies and a bit more coconut milk, I stay true to the original recipe, because who am I to think I can improve upon the lovely Ms. Jaffrey's creations? As for curry leaves, I get them at my Indian grocery store and freeze them, since I don't use them all that often. I would definitely recommend going out of your way to get them to add in here- don't skip!

  • saregama on October 11, 2018

  • babyfork on October 07, 2015

    Had 3 lbs of lamb after I deboned the shoulder, so I doubled the recipe. Used fresh curry leaves and two serrano chiles with seeds. I didn't use the pressure cooker. After bringing to a simmer on the stove I put it into a 350 degree oven for an hour. Cooled, refrigerated, and removed the congealed fat the next day. Then brought back to a simmer on the stove and added 1 cup of light coconut milk (I used full fat during the first step). Simmered for about 30 minutes until the gravy started thickening up. I thought it was pretty mild overall. Considering the spices and curry leaves involved I thought it would have more of a punch. It was homey and tasty, just nothing spectacular. Sammy and Dan both enjoyed it though.

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