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A Taste of Pakistan: Curry Cream Lamb

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One of the tastiest trends in the food world lately are the culinary dishes from India and Pakistan. The good news about this trend is the fact both countries have incredibly healthy cuisines. The bad news is, many people cannot tell the difference between the two countries. True is the fact they may rely on some of the same food products and spices, however when it comes to actually cooking the dish, each country has their own style.

This curry dish from Pakistan is very simple to prepare at home and even though it does contain curry, it is not over-powering nor spicy-hot and the reason for this is the inclusion of yogurt. As with all "real" curry dishes (as opposed to Americanized curry dishes), this is fresh and the various flavors of the dish in its entirety are a splendid treat to the tongue.

This dish does call for an ingredient very popular in the cuisine of Pakistan (and Indian cuisine) called ghee. You can buy ghee in many markets or you can just use clarified butter.

Ingredients needed to make Curry Cream Lamb (serves 4):

  • 2 pounds lamb meat, cubed
  • 1 yellow onion, chopped
  • ¼ cup ghee
  • 2 Thai peppers, stemmed seeded and minced
  • 1 tsp. coriander seeds
  • 4 whole cardamoms, pods discarded
  • 1 cinnamon stick
  • 6 whole cloves
  • 6 whole black peppercorns
  • 1 tsp. salt
  • 8 cloves garlic, halved
  • 1 cup plain yogurt
  • 1 cup hot water
  • ½ cup whipping cream
  • 4 cups cooked rice


  1. In a large sauté pan or skillet over medium heat add all the ingredients, except the whipping cream and rice, and cook 1 hour.
  2. Stir in the whipping cream and cook 2 minutes.
  3. Spoon the rice into serving plates and top with the Curry Cream Lamb.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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