Lamb curry is a popular dish at most Indian restaurants. It’s a spicy, meaty and bursting with curry flavor. Spoon your curry over some basmati rice and you’ve got a fantastic dinner ready to go. Curry is one of those dishes that tastes great (sometimes even better) the next day, so make sure to save some for lunch!
Lamb Curry
Ingredients
- 12 oz store bought Indian simmer sauce
- 2 lbs lamb shoulder, cut into 1” cubes
- 8 oz potatoes cut into ½” pieces
- 1 medium onion, sliced
- 1 cup basmati rice
- 2 tsp salt
- 2 tbsp chopped cilantro
Directions
1) Divide the cubed lamb, potatoes, and onion slices evenly between two Suvie pans. Season ingredients generously with kosher salt.
2) Divide Indian simmer sauce between the two pans and stir to combine. Place pans in Suvie. Input cook settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low, 3 hours
3) Place 1 cup rice and 1/2 tsp salt into the Suvie rice pot (black handles). Cover pot with lid and place in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 Cup
4) After the cook, remove pans from Suvie. Fluff rice with a fork and divide between bowls.
5) Season curry with salt and pepper to taste and divide between bowls with rice. Garnish with cilantro and serve.
Wine Pairing
Wine Lager may be the preferred choice, the herbal notes in Grenache wine make it the perfect wine to pair with the complex flavors of Indian food.
