LAMB CURRY
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lb (1.4 kg) boneless legs of lamb or beef cross rib or blade pot roast3 large Yukon Gold potatoes, (about 1-1/2 lb/750 g)3 carrots1 tbsp (15 mL) vegetable oil1 tbsp (15 mL) butter2 onions, chopped3 cloves garlic, minced3 tbsp (45 mL) grated gingerroot1 tbsp (15 mL) tomato paste2 bay leaves3 tbsp (45 mL) curry powder, (or 2 tbsp/50 mL curry paste)2 tsp (10 mL) chopped fresh thyme, (or 1/2 tsp/2 mL dried) 1 tsp (5 mL) cumin seeds1/4 tsp (1 mL) pepper 1/4 tsp (1 mL) ground allspice1/4 cup (60 mL) dry red wine1/4 cup (60 mL) soy sauce1 tbsp (15 mL) lime juice1 can (400 ml) coconut milk1 cup (250 mL) beef stock1/4 cup (60 mL) chopped fresh chives or green onions
Cut lamb into 1-1/2-inch (4 cm) cubes, trimming off fat. Peel and quarter potatoes. Cut carrots on diagonal into 1-1/2-inch (4 cm) chunks; set aside.
In shallow Dutch oven, heat oil with butter over medium-high heat; brown lamb, in 2 batches, about 8 minutes each. Drain off fat.
Reduce heat to medium. Return lamb to pan. Add onions, garlic, ginger and tomato paste; cook, stirring, for 10 minutes. Add bay leaves, curry powder, thyme, cumin seeds, pepper and allspice; cook, stirring, until fragrant, about 2 minutes.
One at a time, stir in wine, soy sauce, lime juice, coconut milk and stock. Stir in potatoes and carrots; cover and bring to boil. Reduce heat and simmer until lamb and vegetables are tender, about 1 hour. Uncover and simmer until sauce is thickened, about 10 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Sprinkle with chives
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user JOIEROURA.
In shallow Dutch oven, heat oil with butter over medium-high heat; brown lamb, in 2 batches, about 8 minutes each. Drain off fat.
Reduce heat to medium. Return lamb to pan. Add onions, garlic, ginger and tomato paste; cook, stirring, for 10 minutes. Add bay leaves, curry powder, thyme, cumin seeds, pepper and allspice; cook, stirring, until fragrant, about 2 minutes.
One at a time, stir in wine, soy sauce, lime juice, coconut milk and stock. Stir in potatoes and carrots; cover and bring to boil. Reduce heat and simmer until lamb and vegetables are tender, about 1 hour. Uncover and simmer until sauce is thickened, about 10 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Sprinkle with chives
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user JOIEROURA.
Nutritional Info Amount Per Serving
- Calories: 525.4
- Total Fat: 22.1 g
- Cholesterol: 155.2 mg
- Sodium: 686.9 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.1 g
- Protein: 54.0 g
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