• Active Time 20m
  • Total Time 40m
  • Rating ****

Makes 4 servings


  • 3 tablespoons vegetable oil
  • 1 1/2 pounds lean lamb, cut into 1-inch cubes
  • 1 tablespoon curry powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 medium cucumber, peeled and diced
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 2/3 cup red wine or beef broth
  • 1 large potato, peeled and cut into 1-inch cubes
  • 4 servings white rice, cooked according to package directions
  • Chopped fresh cilantro


In a large saute pan over medium heat, heat the vegetable oil. Add the lamb and brown the meat on all sides. Stir in the curry powder and pepper. Add the onion and garlic and cook for 3 minutes. Then add the cucumber and salt and cook, stirring, for 2 minutes more.

Stir in the flour. Cook over medium heat for 1 minute. Pour in the wine or broth and add the potatoes. Lower the heat and simmer uncovered for 20 minutes. Add a little more wine or water, if necessary.

Serve with the cooked rice and garnish with chopped cilantro.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3715

nutrition information per serving

639 calories; 21g total fat; 112mg cholesterol; 415mg sodium; 61g carbohydrates; 3g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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