Use code TRIPLE10 to save $10 on your first three grocery orders.
RECIPE
20 INGREDIENTS 15 STEPS 1hr

Lamb Curry and Turmeric Rice with Cucumber Raita

4.0
1 Ratings
"Indian curries have been spicing things up in the kitchen for thousands of years. Taste a bit of history tonight with this hearty, classic dish. You’ll make a distinctive, flavorful stew of tender lamb and earthy potatoes, sweetened with sautéed onions." -J.P. Singh
Lamb Curry and Turmeric Rice with Cucumber Raita Recipe | SideChef
"Indian curries have been spicing things up in the kitchen for thousands of years. Taste a bit of history tonight with this hearty, classic dish. You’ll make a distinctive, flavorful stew of tender lamb and earthy potatoes, sweetened with sautéed onions." -J.P. Singh
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
1hr
Total Time
$9.19
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Small Onion
1 Tbsp
Indian Seasoning Blend
1 1/2 Tbsp
Mild Curry Powder
1
Thai Chili Pepper
1 tsp
Cumin Seeds
4 pieces
Naans
1
Persian Cucumber
12 oz
Lamb Shoulder , cubed
1
Cinnamon Stick
6 cloves
1/2 tsp
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1552
FAT
73.2 g
PROTEIN
57.4 g
CARBS
166.7 g

Cooking Instructions

HIDE IMAGES
Step 1
Peel and cut the Onion (1) in half. Slice into eighth of an inch thin pieces, and place three quarters of the onions into a small bowl. Set aside remaining for rice.
Step 2
Remove stem from the Thai Chili Pepper (1) and discard. Thinly slice chili including seeds and add to bowl with onions.
Step 3
Peel the Fresh Ginger (1/3 cup) . Mince the ginger and Garlic (6 cloves) and set aside. Cut Fingerling Potatoes (3/4 cup) into quarter inch slices and set aside. Reserve a few Fresh Cilantro (1 cup) leaves for garnish. Roughly chop remaining stems and leaves and set aside.
Step 4
Cut the Persian Cucumber (1) in half lengthwise and then slice into half inch pieces or grate using a box grater if available. Set aside. Pat dry the Lamb Shoulder (12 oz) with paper towels.
Step 5
In a small saucepan, saute sliced onion with one teaspoon of oil, Cumin Seeds (1 tsp) , and half of the Ground Turmeric (1/2 tsp) . Saute for two minutes over medium heat.
Step 6
Add one cup of water, Basmati Rice (2/3 cup) , and Salt (1/4 tsp) . Stir. Over high heat, bring to a boil. Stir once, and reduce heat to low. Cover and simmer for ten minutes. Remove from heat, fluff rice, and keep covered until plating.
Step 7
Heat a medium saute pan over medium high heat. Add Olive Oil (3 Tbsp) . When the oil is hot and close to smoking point, add the onion, thai chili, Cinnamon Stick (1) , and Star Anise (1) . Saute for three minutes until onions are soft and translucent.
Step 8
Turn the heat to low, add Indian Seasoning Blend (1 Tbsp) , Mild Curry Powder (1 1/2 Tbsp) , ginger, and garlic, and cook for three minutes, stirring constantly.
Step 9
Turn heat back to medium high and add cubed lamb shoulder, potatoes, and Salt (1/4 tsp) . Saute for five minutes, uncovered, stirring every minute.
Step 10
Turn heat to low, add three quarters of a cup of water, cover, and let simmer for sixteen minutes, stirring every five minutes.
Step 11
Rinse and pat dry small bowl used for onion and chili. In the small bowl, combine half a cup of the Greek Yogurt (1/2 cup) , the cucumber, and salt. Zest the Lemon (1) directly into the bowl. Stir well and reserve for plating.
Step 12
Heat another medium saute pan over medium high heat. Place one Naans (4 pieces) into hot pan and heat for one minute on each side. Repeat with each piece of naan. Fold each piece in half, then fold in half again. Hold for plating.
Step 13
Remove the cinnamon stick, star anise, and whole cloves from curry. Discard. Fold the chopped cilantro into the curry until well combined.
Step 14
Place a scoop of turmeric rice into the center of two bowls. Top with the lamb curry and garnish with cilantro leaves. Serve the raita and folded naan on the side.
Step 15
Serve and enjoy!

Rate & Review

4.0
1 Ratings
Tap to Rate:
title
description
237 Saved
TOP
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our COOKIE POLICY on our website.
ACCEPT
REJECT
Recipe Saved to My Saved Recipes VIEW
Recipe Added to Cart VIEW
Sign Up for a FREE 4-Week Budget-Friendly Meal Plan
Get your meal plan today and start saving money on groceries!
Success! Your Meal Plan Is on Its Way!
Check your inbox shortly to start your budget meal plan journey!
OK
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
1552
% Daily Value*
Fat
73.2 g
94%
Saturated Fat
22.4 g
112%
Trans Fat
0.1 g
--
Cholesterol
129.8 mg
43%
Carbohydrates
166.7 g
61%
Fiber
10.8 g
39%
Sugars
15.7 g
--
Protein
57.4 g
115%
Sodium
1944.0 mg
85%
Vitamin D
--
--
Calcium
330.8 mg
25%
Iron
11.8 mg
66%
Potassium
961.2 mg
20%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from