Entrees > Middle Eastern Recipes > Curry d'Agneau >
Curry d'Agneau
Comorian Lamb Curry
4 TBS raisins
Warm water (for soaking raisins)
2 LBS lamb shoulder, cut into cubes
2 TBS oil (for frying)
1 onion, finely chopped
1 C plain yogurt
1 C evaporated milk
2 tsp. cinnamon
2 TBS curry powder
Salt & black pepper to taste
Cooked rice (for serving; optional)
Place raisins in a bowl of warm water; set aside to soak. Heat oil in a skillet; add lamb cubes and cook until evenly browned. Remove lamb cubes; add finely chopped onion to the skillet. Cook for about five minutes, or until onions are translucent. Return lamb to skillet. Stir in yogurt, evaporated milk, cinnamon and curry powder. Season to taste with salt and black pepper; stir to combine. Bring mixture to a boil; reduce to simmer. Cover and cook over low heat, stirring frequently, for about thirty minutes or until lamb is tender. Stir in raisins five minutes before serving.
Suggestion: Serve with hot-cooked rice.
Similar recipes:
Mansaf (Jordanian lamb & rice)
Qoozi (Bahraini lamb with rice)
Skoudehkaris (Djiboutian lamb & rice in tomato sauce)
Zurbian (Saudi Arabian lamb & rice)
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