Lamb stew with cinnamon and raisins

This special curried lamb recipe is so delicious and the ingredients will fill your home with the most fragrant scent. Lamb and raisin play together with beautiful Indian spices.
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Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes
  • Coarse salt and freshly ground pepper
  • 2 tablespoons canola oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry (recipe below)
  • 2 cups good quality chicken stock
  • 1 cup chopped tomatoes
  • 1 cinnamon stick
  • 1/2 cup golden raisins
  • 1/2 cup plain yogurt
  • 1/4 cup chopped fresh cilantro


  • 2 tablespoons garam masala
  • 1 teaspoons red pepper flakes
  • 1 teaspoon whole black peppercorns
  • 1 tablespoons cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons ground turmeric


For curry, toast spices in dry skillet over low heat; mix with wooden spoon until fragrant. transfer to spice mill or clean coffee grinder and grind to fine powder; set aside.

For lamb, preheat oven to 300°F. Season lamb with salt and pepper in medium bowl. In large ovenproof dutch oven, heat half oil over high heat; cook lamb in batches, until browned all over, adding more oil if needed. transfer to large plate.

Reduce heat to medium low. Add onions and garlic; cook for 4 minutes or until onions are soft. Stir in curry and cook for 2 minutes. Add chicken stock, tomatoes and cinnamon stick; scrape up brown bits on bottom of pan. Return lamb and any accumulated juices to pan and bring to boil; cover and transfer to oven. Cook for 1 1/2 to 2 hours. Remove from oven; add raisins. return to oven and cook until raisins are tender, 20 to 30 minutes. Discard cinnamon stick. Mix in yogurt and chopped cilantro. Adjust seasoning if necessary.