Raffles Lamb Curry Recipe


Raffles Lamb Curry Recipe

This Raffles lamb curry dish was once served as part of the Raffles Singapore Hotel weekly curry tiffin. Quite famous.
Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings. 
Course Main Course
Cuisine Indian
Keyword Ruffles lamb curry
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people


  • 2 tablespoons curry powder
  • 2 tablespoons water
  • 2 tablespoons oil
  • 1 tablespoon ginger root minced
  • 3 cloves garlic minced
  • 2 pounds lean lamb, boneless cut into 1-inch cubes
  • 1 cup of water
  • 1/2 cup evaporated milk
  • 1/4 cup tomato puree
  • 1 1-inch piece cinnamon stick
  • 4 green cardamom pods ground
  • 4 whole cloves ground
  • 1 1/2 teaspoons salt
  • dash black pepper
  • Fresh or dried shredded coconut optional
  • Raisins optional
  • Toasted peanuts optional
  • Chopped hard boiled eggs optional
  • Diced tomato optional
  • Sliced banana optional


  • Blend curry powder and water to form soft paste.
  • Heat oil in Dutch oven over medium heat. When hot, add curry paste, ginger root and garlic and fry, stirring constantly to prevent burning, 2 minutes. Increase heat to medium-high and add meat. Cook, stirring, until meat is no longer pink, 8-10 minutes.
  • Add water, milk, tomato puree, cinnamon stick, cardamom, cloves, salt and pepper and bring to a boil. Cover, reduce heat and simmer until meat is tender about 45 minutes.
  • Place coconut, raisins, peanuts, egg, tomato and banana in individual bowls to add as desired.Serve with basmatic rice.

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