I got some lamb stew meat from Fallon Hills at the Farmers Market on Sunday and have been ignoring it ever since. I kept picturing it becoming something similar to beef stew, only with lamb, and it just wasn’t exciting to me.
And then it hit me: Lamb Curry! Why did it take me all week to think of that? Clearly the holidays have my brain somewhere else than in the kitchen. I’m not sure where, exactly, because I sure as hell haven’t been shopping. I like to pretend the holidays aren’t happening and then freak out at the last minute. It’s how I do.
But tonight, we had a delicious spicy lamb curry on a chilly night, and it was perfect. I’ll start freaking out tomorrow. Or the next day…. I’ve got plenty of time, right?
Spicy Lamb Curry
1 tablespoon ghee or coconut oil
2 pounds lamb stew meat
2 medium onions, sliced
2 large tomatoes, chopped (about 4 cups)
2 inches / about 1 tablespoon ginger, grated
6 cloves / about 1 tablespoon garlic, crushed
1/2 teaspoon cayenne *
1 tablespoon garam masala
1 teaspoon tumeric
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1 cinnamon stick
1 teaspoon salt
4 cardamom pods (optional)
6 whole cloves (optional)
2 small sweet potatoes, cubed (optional)
- Combine the garlic, ginger, ground coriander, garam masala, tumeric, cayenne, ground cardamom and salt in a small bowl. Set aside.
- In a cast iron or stainless pot, melt the butter, ghee or coconut oil over medium high heat.
- Sear the lamb in batches, 2 minutes or so per side. Set aside.
- Add the onions, turn the heat down to medium, and saute over medium heat for about 8 -10 minutes, until golden brown.
- Stir in the garlic / ginger / spice mixture and saute for one minute, stirring constantly.
- Add the tomatoes and their juice. If they’re very dry, add a bit of water to make sure the spices don’t burn.
- Simmer over medium heat for 5 minutes and transfer the contents of the pot to a blender and puree.
- Return the lamb and sauce back to the pot along with the optional whole spices.
- Simmer over low heat until the lamb is fork tender, anywhere from 1.5 to 2 hours.
- If using sweet potato, add it to the pot 15-20 minutes before the lamb is done. Continue to simmer until it’s tender.
- Serve over coconut “rice” or cauliflower rice
* I simmered this curry with 2 whole fresh cayenne peppers, expecting them to give a bit of heat, but they didn’t. I added 1/2 teaspoon of cayenne, which gave it a good kick, and was the perfect heat for us. But it’s a personal thing! If you’re sensitive to heat, add a bit less, and if you’re a total animal, feel free to add a bit more.
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