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Curry Powder and a Guy Named Bob

February 9, 2011

We hosted a special dinner guest Saturday night and wanted to introduce Camp Dad to the flavors of India via lamb and curry. This was my first attempt at making a curry dish without actually adding Western curry powder. If you didn’t know, curry powder is a conglomeration of spices ranging from turmeric (which gives curry that yellow color), cayenne, coriander, mustard seeds, cardamom, etc.

Little did I know that the cardamom spice costs a whopping $10. It was one of those moments where I had to sneak the decadent spice into my cart without the ‘Puter Hub seeing. Similar to when I make him feel guilty about something so I can buy a pair of shoes without his heart palpitations and hyperventilation over my 80th pair of peep toes.

Moving forward, we purchased about two pounds of lamb shoulder with the bone still in tact. My advice, have your butcher chop the lamb into 1-inch chunks for you or you can hire the ‘Puter Hub. Either way, it will save you a lot of time and swearing.

When in doubt if you have any issues, call your PC HelpDesk. Ask to speak to a guy named Bob. Ask him the secret to perfecting lamb curry. Be sure to get a ticket number. If it’s a guy named Bob in Alabama, he may tell you to throw it on the grill. Call again. Ask for the other Bob. He can fix your PC and make one heckuva lamb curry. Now that’s what I call, talent!

Lamb Curry


  • 1 1/2 pounds boneless lamb, trimmed of fat and cut into 1 pieces
  • 1/4 cup vegetable oil
  • 2 bay leaves
  • 1/2 teaspoon of cardamom
  • 1 cinnamon stick
  • 10 peppercorns
  • 4 whole cloves
  • 1 1/2 large yellow onions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons minced garlic
  • 1 jalapeno, chopped (optional)
  • 1/2 teaspoon tumeric
  • 2 teaspoons coriander
  • 1 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoons garam masala
  • 14.5 oz can of diced tomatoes
  • 1/2 cup of greek yogurt
  • 2 tablespoons chopped fresh cilantro

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.

Stir in the ginger paste, garlic, chile pepper, and lamb.

Continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes.

Add diced tomatoes, and cook for 5 minutes, stirring frequently. Then add 1.5 cups of water and simmer for 15 minutes, or until meat is getting tender.

Lower heat. Whisk the yogurt with a fork; and add to the pot slowly. Then cook until meat is done to your liking and sauce is thickened. Garnish with cilantro leaves. Serve with steamed basmati rice.

One hungry dinner guest.

I’m a bit surprised he didn’t try to lick the pasta bowl.

4 Comments leave one →
  1. ruthie permalink
    February 9, 2011 2:34 pm

    was it tender? we have been cooking a lot of curries lately…actually did a lamb shoulder this past weekend. same ingredients except I braised the lamb.

    spice island spices are pretty pricey. do you have an indian market nearby? all of the spices there are dirt cheap. also try the ‘ethnic’ aisles at your grocery, the mexican dept. has a lot of the indian spices as well. but…alas…too late now. you will prob. make that $10 bottle last five years.

    • entertainbyevie permalink*
      February 9, 2011 3:13 pm

      It was very tender. We have an Indian market but I was in a time crunch. I’m going to have to check it out someday though!

      The original recipe called for about 4 cups of water which is entirely too much. I really scaled that down to 1.5.

  2. Elizabeth Tezza permalink
    February 9, 2011 3:26 pm

    Okay, he gets a pass for missing the MidYear Banquet, but only because he is wearing a Kiwanis shirt.


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