If you’re wondering what lamb curry is, it’s a dish made up of lamb which is cooked in a thick, spicy sauce or masala. It’s one of the most popular curries in India and goes well with buttery naan breads to soak up all the delicious sauce.
Lamb curry is a dish that originated in India and has been around for centuries. In fact, it was part of an ancient Indian cookbook called “A Collection Of Rare Recipes From Around The World” which was compiled by scholar Mohammed bin Abdullah al-Baghdadi in 1790 CE.
It is made using the meat, bones and blood of a lamb so it is extremely popular across many parts of the country. However, there are regional variations to this dish which include different types of spices and some even add vegetables such as okra or pumpkin to the curry.
The story behind being able to eat lamb curry regularly is that it is believed to have good health benefits. Theories state that the dish reduces inflammation, boosts stamina and helps with digestion. At any rate, curries are made up of a whole array of ingredients and one can change them up depending on their taste buds or whatever ingredients are available in their area at the time.
Because of the richness of the sauce, it is best enjoyed with some plain boiled rice and naan breads. Some people prefer to add different types of vegetables to their lamb curry while others like to add potatoes or cauliflower. Some also like to eat it with fresh yogurt.
Lamb curry is also a very popular dish to serve during big Indian festivities such as weddings or during the Islamic festival of Eid al-Adha.
Aside from lamb, other meats that are used in making curries are goat, chicken, fish and even duck. Some people even cook curries using some vegetarian ingredients such as potatoes, carrots and green beans.
Although lamb curry originates in India and is most popular there, it is also enjoyed in other parts of the world including the Middle East and the Caribbean. It’s not just an everyday dish though; it’s usually reserved for special occasions or if one is feeling under the weather. It’s also a dish that is usually served at weddings, festivals or other social gatherings.
In the Caribbean, curry was introduced by Indians and then adapted using local ingredients. It is still very popular in many islands to this day. The basic difference between Indian curries and Caribbean curries however is that the latter use coconut milk in the preparation of their dish. However, there are also a lot of similarities between the two such as how they make use of various different spices, yogurt and more.
People prefer to eat lamb curry with either rice or naan breads because it has a very rich taste so there really isn’t any need for any other type of sides or vegetables.
What is Lamb Curry?
Now that you have a better idea of what lamb curry is, here are some other fun facts!
Lamb curry was added to the menu at the very first IHOP restaurant. It’s actually one of their most popular dishes to this day.
Lamb curry was also added to the menu at the first TGI Friday’s restaurant. It’s still being sold there today.
In Indian culture, it is considered necessary to always have rice and naan breads on hand because they are necessary for eating curries! Therefore, just about every household in India always has them readily available because curries are eaten regularly.
A lot of people also tend to eat lamb curry every day without adding any other type of dishes to their meal. They just enjoy the richness of the dish and how it is an excellent source of protein.
Lamb curry is also a very popular dish for people in islands where it originated. Caribbean curries are similar to Indian ones but have coconut milk added because they have been adapted on different islands.
The first time that a British cookbook included lamb curry was in 1799 and it is still being sold there today by the same company! However, there are other cookbooks that had previously written about lamb curry but only included recipes made using lamb which were not always very good.
Other interesting things about Indian curries is that there are a lot of different types. The list includes vegetarian, chicken, fish and even sea food curries! However, lamb curry is the most popular and the most famous of them all.
Indian curries are also popular for their use of various spices to make the dishes. Most people in India understand how to cook a good lamb curry because they already prepare all the other types of curries in their household and they have been cooking them since they were children!
Lamb curry is usually made using some type of meat or meat product so it’s not vegetarian friendly. However, it can be made vegetarian friendly by using potatoes and other vegetables in its preparation.
A good lamb curry is made using the meat of a young lamb. The meat of an older lamb is tougher and not as delicious when making curries. However, there are many regions in India where people still use older meat because it’s all they have available to them.
The most popular type of lamb used to make curries is actually called mutton but it is known as “mutton” instead of “lamb” because it’s an older animal than a baby lamb and therefore has more fat content than any other type of meat. There are also many variations of mutton across regions in India.
In the Caribbean, a lot of people were against the idea of eating lamb curry because it was something that Indians ate and it was not part of their culture. However, over time, many people in islands such as Trinidad and Jamaica began to include lamb curry in their menus and started to enjoy it as well.
Is Lamb Curry Healthy?
A lot of people who eat curries have come to believe that they have healing powers. So, let’s get the facts straight on whether or not lamb curry is healthy!
The main reason that eating curries is believed to have health benefits is because they are made using ingredients like turmeric which contains powerful antioxidants and other properties that can help protect your cells.
Other than that, curries are usually made using vegetables so they can give you additional vitamins and minerals and they can also help fill you up since they’re rich in fiber.
Also, curries always have a rich taste which gives you satiety and makes you feel full longer. You don’t need to add additional side dishes to your meal in order to feel full after consuming this dish because it already has a lot of good things such as protein and carbohydrates which are both essential for a healthy diet.
You know, there are many people who really like lamb curry and they think it is good for them. Even though some of these people don’t even like lamb, they enjoy the taste of curries and have no problems without having any diseases.
Lamb Curry Recipe: How to Make Lamb Curry?
You are going to need a few things for making this lamb curry recipe. Let’s get to them now.
Ingredients
1 lb of lamb meat or mutton, cut into small pieces.
2 teaspoons of salt.
2 teaspoons of turmeric powder OR 1 teaspoon of turmeric powder and ½ teaspoon of coriander seeds powder. The spices can be added at any time during the cooking process but they must be added after you put the meat in the pan and add a little oil as well. Failure to do so will result in curries that don’t taste good.
2 onions, finely chopped.
A handful of finely chopped coriander leaves.
1 teaspoon of cumin powder.
¼ teaspoon of freshly ground black pepper.
3 tablespoons of ghee OR vegetable oil. Ghee gives the dish a richer taste so if you want to make your curry extra delicious, opt for ghee instead of oil or a combination of both! It is perfectly acceptable to use vegetable oil instead though but it won’t have the same flavor as it is missing the buttery taste that comes from ghee.
½ teaspoon of salt-free spices OR 3 tablespoons of masala. Masala is a combination of spices which may include salt, cardamom, coriander or cardamom seeds, cloves and cinnamon so you can use whichever one you prefer. If you’re allergic to any of these spices in particular then opt for a mixture!
1 cup of water. It is very important to use fresh water when making curries so that the dish doesn’t taste salty! If you can’t find fresh water then put the tap water to boil for about 5 minutes.
Coriander leaves and sliced onion.
Cooking Method
- Wash the lamb pieces very well in cold water and drain the water. For best results, pat the meat dry before you use it in curries! Place the meat into a heavy bottomed pan (preferably cast iron) and put it on medium heat. Add 2 teaspoons of turmeric or spices to a spice grinder or mortar and pestle, add salt to it and make a paste. Add this paste to the lamb pieces in between turns as you use your spatula to stir it so that every piece gets evenly coated with spices and salt. 2. Add 2 teaspoons of ghee to the pan when the spices have been added and leave it on medium heat. The ghee will help the lamb retain its moisture as well as adding a rich flavor to your curries! 3. Use a spatula to stir the lamb pieces for about 1 minute before you start folding them over into the pan. 4. Add onions and coriander leaves to the pan and then lower its heat so that it doesn’t get too hot. 5. Let it cook for about 5 minutes before you turn off the heat, scrape all of the juices from your pan into a bowl with a wooden spoon or spatula and put these pieces in there as well. 6. Add it to your curry and serve it with a combination of rice and bread!
Lamb Curry vs. Mutton Curry.
Some people are confused between Bengal’s lamb curry and the Caribbean mutton curry so we’ve included a few differences between the two:
The meat used in this dish is different, obviously. Lamb is from young sheep while mutton is from an older sheep or goat. The pieces of meat that you’re using for your curries will determine how these dishes taste! The spices used in these dishes are also different. If a mutton curry is made in the Caribbean, then it will be made using curries such as chili or cumin. It will also have a milder flavor than the lamb curry which is often made with spices like turmeric or coriander.
Lamb Curry Side Dishes: What to Eat with Lamb Curry?
Of course, you can eat lamb curry on its own! However, it is always better to eat curries with side dishes because it provides a lot of textures to your meal and there are many options that you can choose from.
Some people like to have rice with their lamb curries which is a perfectly fine choice! However, some people prefer to have a combination of both rice and bread so that the starches are balanced out. This is usually the case when you’re eating with someone who’s allergic to gluten or if you’ve noticed that your body tends to prefer rice instead of bread.
In case you want to go for a more traditional side dish, then you should definitely go for naan (Indian bread). Naan has become increasingly popular over the years and we’re pretty sure that there are millions of people who have tried it by now. There are many different types of naan available in India but the one you should get is garlic naan because it tastes the best.
Ok, so now we’ll explain strategies on how to make breads, rice and side dishes that complement your lamb curry beautifully.
Breads and Rice Recipes: Lamb Curry Side Dishes: How to Make Naan?
Naan is a type of Indian bread (a flat bread) which is made by beating a yeast dough and then shaping it into small balls before putting it in an oiled hot pan. You can either make buns and breads from this or make naans.
The process of making bread is fairly simple but it will require a lot of practice to get the right texture and to get the right taste as well. The beauty of naan lies in its ability to be soft inside while being crispy outside.
You can check out our complete guide on how to make naan at home here!
Lamb Curry Recipe: How to Make Curries?
Now that you’re completely up-to-date with the basics, we’d like to take you through some more detailed instructions on how to make lamb curry. These instructions will include steps on how to prepare the meat, spices, garnishes, and other ingredients that we’ll use in our lamb curry recipe.
The preparation of lamb curry is much simpler than what you’d think. You’ll need to only chop up the ingredients and use your pan so don’t worry if you’re a bit nervous about it because they are very easy and straightforward!
We would like to start by saying that you should definitely try Indian cooking because it’s going to blow your mind with its many amazing flavors! Indian food is exciting because there are so many different types of dishes which use numerous variations of spices. You can literally try anything and everything with the lamb curry recipe and see how it turns out!
In our lamb curry recipe, we’re going to use:
Mutton (or Lamb) Pieces: You’ll need goat or lamb pieces for this dish but you should choose any kind of meat that you prefer. Some people love mutton while others love goat meat. There is no right or wrong here. This is completely up to you.
You’ll need goat or lamb pieces for this dish but you should choose any kind of meat that you prefer. Some people love mutton while others love goat meat. There is no right or wrong here. This is completely up to you. Cashew Nuts: These nuts are really nutritious and provide serious nutrients to your body like protein, vitamin B1, potassium, zinc, and magnesium which can help you to feel full for a longer period of time.
These nuts are really nutritious and provide serious nutrients to your body like protein, vitamin B1, potassium, zinc, and magnesium which can help you to feel full for a longer period of time. Garlic: When we use garlic in our lamb curry recipe we’re not just topping it on the sauce but also integrating it into the dish itself! Garlic is used in such many different ways in Indian food so that’s why it’s important to learn how to use it effectively. It’s also used to flavor foods and as a general seasoning.
When we use garlic in our lamb curry recipe we’re not just topping it on the sauce but also integrating it into the dish itself! Garlic is used in such many different ways in Indian food so that’s why it’s important to learn how to use it effectively. It’s also used to flavor foods and as a general seasoning. Ginger: Ginger has strong, pungent flavors so you’ll want to be careful when you use it because its flavor can be quite overwhelming. This spice is a popular choice for the health conscious because it contains a lot of nutrients like manganese, vitamin B6 and vitamin C.
Ginger has strong, pungent flavors so you’ll want to be careful when you use it because its flavor can be quite overwhelming. This spice is a popular choice for the health conscious because it contains a lot of nutrients like manganese, vitamin B6 and vitamin C. Garam Masala: Garam masala (also called “hot powder” in Hindi) is an Indian spice blend that is made up of black pepper, cloves, cinnamon, cardamom seeds (elaichi), coriander seeds and cumin seeds. You can either buy this spice at an Indian supermarket or make it at home.
Garam masala (also called “hot powder” in Hindi) is an Indian spice blend that is made up of black pepper, cloves, cinnamon, cardamom seeds (elaichi), coriander seeds and cumin seeds. You can either buy this spice at an Indian supermarket or make it at home. Turmeric: This yellowish root flesh has many health benefits like prevention of cancer, protection against heart disease and strokes and also helps to maintain healthy skin.
This yellowish root flesh has many health benefits like prevention of cancer, protection against heart disease and strokes and also helps to maintain healthy skin. Salt: Salt is used to add a bit of flavor and to also make sure that you eat your food!
Salt is used to add a bit of flavor and to also make sure that you eat your food! Cooking Oil: Indian food recipes require the use of oil for many different purposes like sauteing vegetables, browning meat, making breads, etc. Vegetable oil is the most commonly used kind of oil in Indian cookery.
Indian food recipes require the use of oil for many different purposes like sauteing vegetables, browning meat, making breads, etc. Vegetable oil is the most commonly used kind of oil in Indian cookery. Tomato Paste: Tomato paste is a very common ingredient for Indian food recipes because it helps to add flavor and richness to the dish.
Tomato paste is a very common ingredient for Indian food recipes because it helps to add flavor and richness to the dish. Salt and Spice Mix: For this recipe, we’re going to use a special spice mix that is made up of rock salt, black pepper corns, cloves, cardamom seeds (elaichi), cinnamon, bay leaves and nutmeg. You can try making these at home or you can also purchase them from your local Indian food store.
For this recipe, we’re going to use a special spice mix that is made up of rock salt, black pepper corns, cloves, cardamom seeds (elaichi), cinnamon, bay leaves and nutmeg. You can try making these at home or you can also purchase them from your local Indian food store. Tomato Paste: Another tomato paste ingredient that’s used in our lamb curry recipe! The addition of tomato paste to this dish is used to add flavor and also make the curry more visually appealing.
Another tomato paste ingredient that’s used in our lamb curry recipe! The addition of tomato paste to this dish is used to add flavor and also make the curry more visually appealing. Yogurt: Yogurt is used in some Indian dishes like dals and curry dishes to provide a smooth texture and also because it helps to add flavor.
Yogurt is used in some Indian dishes like dals and curry dishes to provide a smooth texture and also because it helps to add flavor. Salt: We’re using another ingredient that can really help you out when it comes to health! The use of salt in this lamb curry recipe will help you feel full for a longer period of time. It also has many important vitamins like sodium, iodine, calcium, magnesium and sodium bicarbonate which is really good for your health.
Vegetables Used in this Lamb Curry Recipe.
Mixed Vegetables: This can include a variety of different vegetables like carrots, peas and potatoes. Make sure that you cut them into similar sized chunks so they cook evenly.
This can include a variety of different vegetables like carrots, peas and potatoes. Make sure that you cut them into similar sized chunks so they cook evenly. Spinach: Spinach is used in this recipe to add a pop of color to your dish and also because it’s very healthy! It has a lot of vitamins like vitamin A, vitamin E, vitamin K1 (phylloquinone), B vitamins, vitamin C, etc.
Spinach is used in this recipe to add a pop of color to your dish and also because it’s very healthy! It has a lot of vitamins like vitamin A, vitamin E, vitamin K1 (phylloquinone), B vitamins, vitamin C, etc. Cauliflower: This cruciferous vegetable is another one that can give your food some color. You can either leave the florets or rough chop the rest of the cauliflower so that it cooks evenly.
This cruciferous vegetable is another one that can give your food some color. You can either leave the florets or rough chop the rest of the cauliflower so that it cooks evenly. Onions: Onions are a very common ingredient in Indian cuisine because they add a lot of flavor to your dish and also help to make it more visually appealing.
Onions are a very common ingredient in Indian cuisine because they add a lot of flavor to your dish and also help to make it more visually appealing. Tomatoes: Tomatoes are an essential part of this lamb curry recipe because they bring the wonderful tangy taste! They bring nutrients like vitamin A, vitamin E and vitamin C along with them as well.
Lamb Curry
Our homemade lamb curry is made from scratch so that you can add your own personal touch to it by creating your own spice blend. We’ve used a special spice mix for this recipe that is made up of rock salt, black pepper corns, cloves, cardamom seeds (elaichi), cinnamon, bay leaves and nutmeg. This recipe makes 6 servings with 100 grams of protein!
Prep Time: 15 minutes Cook time: 1 hour Total time: 1 hour 15 minutes Servings: 6 servings Calories per serving: 0.9 kcal Fat per serving: 2.7 g Ingredients: Cilantro & Mint Chutney 125 grams (4.4 ounces) cilantro
25 grams (0.9 ounces) mint leaves
3 tablespoons water
1 teaspoon salt Lamb Curry 1 liter (1 quart or 33.8 fluid ounces) water
2 slit green chilies, slit on one side only, do not split in half lengthwise because they will open and spill out their seeds if you do so. Their heat can vary greatly depending on your tastes; start with 2 and add more later if you like a spicy curry. You can also substitute chili pepper powder or cayenne pepper if you don’t have any fresh chili peppers on hand.
1 tablespoon ground cumin
1 teaspoon ground coriander seeds
2 tablespoons oil, vegetable or canola oil are fine. There is a high smoking point and they are neutral tasting. If you use another kind of oil, check the smoke point before using it to make sure that it won’t burn easily over high heat.
2 bay leaves (teja pata)
salt to taste For the Spices 1/4 cup rock salt (sendha namak) or kosher salt if you don’t have any rock salt at home. See notes for substitutions if you cannot have this in your diet.
1 tablespoon black pepper corns (kali mirch) or hot red chili flakes. See notes for substitutes if you do not like spicy foods.
6 cardamom seeds (elaichi), broken into halves
4 cloves (lavang)
4 tablespoons cinnamon bark, about 1/2 inch in length each. But if you cannot get cinnamon bark, use 4 teaspoons of ground cinnamon instead. But if you cannot get cinnamon bark, use 4 teaspoons of ground cinnamon instead.
3 bay leaves or teja pata
1 teaspoon nutmeg (jaiphal) Method: Puree the Fresh Chutney In a food processor or blender, combine all of the chutney ingredients. Puree until smooth. Let it cool down so that it can ferment and rise slightly in the air. Onions Add 2 tablespoons of oil to a pan over medium heat and add 1 large onion, thinly sliced into half moons. Let them cook until they start to brown on one side but not yet caramelized. Scoop out half of the onions with a slotted spoon and set aside for later. The remaining browned onions will go into our lamb curry. I used 1 large onion for my dish, but you can use 2 medium sized onions if you like. Vegetables Add 1 cup of water and all of the mixed vegetables to the remaining oil in the pan and mix until combined. Cover and let cook for about 5 minutes over medium heat, stirring occasionally so that the vegetables do not stick to the bottom of the pan. Once lightly cooked, add all of the spinach leaves in one go so that they wilt quickly without overcooking. Mix well and cover till you are ready to stir in later into our curry sauce. For the Spices Add 4 tablespoons of oil to a saute pan and heat over medium heat. Once heated, add all of the spices and stir fry for about a minute or so. You will smell their aroma after about 20 seconds, but do not let them burn. Let them cool slightly before adding them to our lamb curry sauce because they will be much hotter than the sauce and could burn your hands while you mix everything together. Lamb Curry Over high heat, bring the water + salt + chilies (not split) to a boil in a large dutch oven or pot with a cover. Stir in ground cumin, coriander, oil and chilies. Add the bay leaves and simmer for 15 minutes. Stir in all of your cauliflower, spinach and onion mixture. Add another 4 tablespoons of oil over medium heat and mix everything together, scraping the bottom of the pan to get the browned bits off. Mix well so that all the ingredients are coated with oil, then cover and cook on medium heat for about 15 minutes or until cauliflower is tender but still green enough to have a fresh crunch. Uncover at 10 minutes after adding it to your curry sauce because its color will take longer than any other ingredient to become browner. Stir in about 1 cup of water so that it comes to a simmer, scrape up any bits on the bottom of the pan and stir again. Let simmer for about 15 more minutes with cover slightly ajar. Then cover and cook over medium heat for 30 more minutes or until your meat is tender and cooked through. At this time, you can also prepare your cilantro & mint chutney. You will have to leave the lid slightly ajar while you make this sauce because that is all you will be able to manage while trying to keep everything else covered with oil on medium heat. About 12 minutes before cooking your lamb curry, add in cardamom seeds (elaichi). When you add the cilantro and mint chutney, add it in slowly and on low heat. So once all of the spinach has wilted in the curry, cover and let it cook for about 15 more minutes with 1/2 teaspoon of sugar. A lot of Indian restaurants will add sugar to help soften their meat, but to be honest, I have not found a huge difference using this or not using this. Once you are ready to serve your lamb curry, let all of the flavors marry together for 10 minutes (covered) before serving. This dish will reheat very well in a microwave without drying out the meat at all.
Notes: For the Spices: I actually used slightly less cardamom, cloves and cinnamon bark because I felt that they did not have enough flavor. You could reduce their quantity by 1/4-1/2 but you will still get a subtle flavor. If you do, start with only the cinnamon bark and see what you think after about 10 minutes of cooking. If you are unable to get some of these spices in your kitchen, substitute with equal amount of 1/2 teaspoon or 1 teaspoon ground coriander (for 3 bay leaves; 2 teaspoons ground cumin and 2 teaspoons ground coriander) and 3 teaspoons cinnamon bark (1/3 reserved from above) respectively. For the Ground Cumin: I use pre-ground cumin from my local Indian grocery store, but it’s worth mentioning that you could use fresh ground. A spice grinder or coffee grinder (although this is not very large) will work just fine. You could also use a mortar & pestle and make it really fine before using. For the Black Pepper Corns (kali mirch): This is optional, but I personally feel that adding heat to an Indian dish without black pepper corns or chili flakes would be like having a sandwich without a slice of cheese.
FAQ:
What is the meaning of lamb curry?
This is the most frequently searched for dish on the Indian restaurant menu in Fiji. It’s made with lamb, a generous amount of spices, tomatoes and fresh coriander leaves. It’s famous for its rich, full-flavoured taste and distinctive orange colour.
When you order lamb curry on an Indian restaurant menu, you’re looking at a mouth-watering dish with a generous amount of authentic spices – like coriander seeds and cumin – to give it flavour. It’s prepared in many restaurant kitchens throughout Fiji and is a preferred choice of customers. Some restaurants, however, will only include lamb curry on their menus if they have a trained chef who knows how to prepare it.
What cut lamb curry?
Cut lamb curry is a dish where the lamb is chopped into small pieces, and cooked with a mixture of spices and onions. The curry can either be served in bowls or as a sauce. It may be served as an accompaniment to rice and naan bread, or it can also be turned into a sauce for dipping vegetables in. It’s very easy to make at home if you have access to all of the ingredients that are needed for cooking, including lamb, tomato paste, garlic cloves and cinnamon sticks. For this recipe it’s best that you use dried thyme since fresh thyme tends not to mix well with the other spices that are used in the recipe.
What is another name for lamb curry?
Lamb curry is a type of curry dish that typically consists of lamb, a potato-based sauce, and tomato as the main ingredient. There are many different types of curries made with lamb, including chicken curry. Every recipe has a specific spice mixture that ranges from mild to hot. Curries rely heavily on spices and herbs such as cumin seeds, coriander seeds, cinnamon sticks, cardamom pods and ground turmeric for flavor. The meat is often browned in the skillet with some oil before it’s added to the sauce or yogurt can be added for creaminess instead of tomato paste or coconut milk.
What is curry and how is it made?
Curry is a type of Indian food which can be made with a variety of ingredients, vegetables, and spices. Curry dishes are typically highly spiced, and the spicy flavor comes from a combination of dry spices or herbs (such as powdered coriander) known as curry powder.
Curry dishes traditionally combine meat, seafood, poultry and/or vegetables with aromatic vegetables – such as onions – that are stirred into hot oil to release their flavors. These aromatics are combined with curry powder in the pan used for cooking the food. Some curry recipes also use yogurt to help balance out some of the spiciness – though this is not typical in British curries.
What’s between lamb and mutton?
The difference between lamb and mutton is one of the most common questions, especially when people are cooking it. Lamb is a young sheep that’s typically less than twelve months old, while mutton can refer to an older sheep that’s two or more years old.
A question people often have about lamb vs. mutton is whether or not one has a stronger flavor than the other. This largely depends on the region in which it comes from as well as what part of the animal you’re eating, but generally speaking lamb tends to be milder in flavor than mutton, which usually has a more “gamey” taste thanks to its higher concentration of saturated fats…
What is goat curry called?
Many people are familiar with the popular Indian dish goat curry, but how many of us know the actual name for it? you can reference this guide to find out what kind of indian food is actually called “goat curry”. There are a few different terms that may be used in lieu of calling it goat curry. Here are some:
Bengan Ghosht: Goat Stew… More accurately translated as “braised meat”
Garam masala: A spice blend usually made with cloves, cardamom pods, cinammon sticks and black pepper, which is used in all types of dishes throughout India.
What does lamb taste like?
Lamb is the meat of a sheep less than one year old and is often used in Middle Eastern cuisine, where it is typically barbecued. The flavor of lamb can vary, depending on factors such as the type of animal, diet or breed. Some breeds have been specifically developed for use as sheep (for example Suffolk), which has resulted in a stronger “lamb-type” flavour. When prepared properly, lamb provides high levels of protein and iron with moderate to low levels of fat.
For many centuries people have eaten lamb for its taste and nutritional values; however there are some cultures who avoid eating the meat because it harbors parasites which can cause toxoplasmosis (a disease in humans).
Is lamb healthy to eat?
Sure, if you eat it in moderation. Lamb is a good source of protein, iron, zinc, and B vitamins . Even though lamb has some leaner fat content than chicken or other red meats like beef or pork, it isn’t too bad for you in small quantities. But that doesn’t mean you should have it every day!
Some people choose not to eat lamb because they’re Muslim and believe their religion forbids them from eating certain animals. If this is the case for you, then I recommend looking into halal meat instead.
Conclusion:
Lamb curry is a popular dish in many parts of the world. It is made with lamb, spices, and other ingredients, and can be served with rice or bread. This article provides an overview of the dish, its origins, and how it is made. If you enjoy this article, please follow, comment, and share.
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