Wednesday, February 19, 2014

Lamb Curry

I made a good lamb curry a couple days of ago when it was a bitterly cold.  I served it with some naan I made and chutney and lime pickle.
 First I cubed about 2 pounds of lamb and placed it in a ziplock baggie.  I added 1 large diced onion and some curry spices which I toasted and then ground.  You can just use curry powder. I added one diced jalapeno because it is what I had on hand but you can omit the spiciness or add some diced peppers of your choice.

 This goes in the fridge for 24 hours.

 I heated some ghee in a heavy pot and then added the marinated meat mixture.

 Cook it over medium high heat until the meat browns.  Season with salt and pepper. Add 4 diced cloves of garlic.

 Add 1 cup of stock.  I made lamb stock out of the bones but you could use chicken stock.  Add 1 can of coconut milk.

 Cover this and cook in a 275 degree oven for 3 hours.

 Taste for seasoning and alter it if necessary.  The meat should be incredibly tender and flavorful.  Serve it with rice and lime wedges.