Trophy Wife Style: Honey Curry Lamb

Thinking of trying something new for dinner? Sick of the regular chicken or beef? Why not try lamb? Not sure of any recipes? Here’s a simple one you can try that you, your spouse or family will enjoy!



1 1/2 lbs of Lamb (chopped)

1 tablespoon Curry Powder

1 teaspoon Garlic Powder

1 teaspoon Ground Black Pepper

1/2 teaspoon Chili Powder

1/2 teaspoon Basil Leaves

1/2 teaspoon Parsley Flakes

1 1/4 teaspoon Adobo with cumin

1 tablespoon Minced Garlic

1/4 cup Minced Onion

1/2 cup Honey

1 tablespoon Butter or Margarine

*Butter/Margarine can be substituted with Extra Virgin Olive Oil



1. Place the lamb into a large bowl and season with garlic powder, black pepper, Adobo, chili powder, basil, parsley and HALF of the curry powder. Use your hands to massage the spices into the meat. Then add HALF of the minced garlic and HALF of the minced onion. Mix together.


2. If you would like to marinate the seasoned lamb, you can cover and refrigerate it. Personally, I prefer to marinate the meat because that allows it to absorb the spices’ flavors. I marinated my lamb for 3 hours but however many hours you would like is fine.

If you do not want to marinate it, it is not required and will not ruin the recipe; plus you’ll be able to enjoy it sooner.

3. In a large skillet, melt about a tablespoon of butter before adding your remaining minced onion and garlic. Using a spatula, mix the butter, garlic, and onions at medium heat until the onions start to become clear. Then add the lamb to the skillet and lower the heat to between medium and low.


4. In a separate skillet, combine honey and remaining curry at low heat. If you wish to create more of a glaze for the lamb add very little water. However, if you wish to thin the honey/curry mixture out add more water. I suggest adding the water little by little to be careful you do not add too much at one time.


5. At this time the lamb should be browned on one side, turn the lamb cuts over and add in your honey/curry mixture. Cover and let it simmer at medium to low heat for 7 to 10 minutes. The time you allow it to simmer depends on how you prefer your meat, whether it be more rare or well done.


I recommend serving the lamb with brown rice and your choice of vegetables. Below it is pictured with roasted garlic potatoes and green beans. I hope you enjoy it as much as I did!



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