Lamb Curry

Name: Lamb Curry
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 907 grams boneless (or 3 pounds bone-in), lamb stew meat, lamb shanks, and/or lamb shoulder steaks; 710 milliliters onions, chopped (about; 3 cloves garlic, crushed; 2 Tbsps ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter; 2 Tbsps curry powder (to taste); 2 teaspoons salt; 1 Tbsp black pepper; 1 Tbsp ground coriander; 1 Tbsp cumin; 1 teaspoon fresh rosemary, chopped; 1 teaspoon thyme, dried; 2 slices lemon, with rind (use 3 slices if using Meyer lemons); 473 milliliters peeled and chopped apples, preferably tart green Granny Smith apples (about; 40 grams 1/4 cup of golden raisins; 350 milliliters 1/2 cups chicken stock; 680 grams 1/2 pounds potatoes, quartered; 473 milliliters basmati rice; 1 serving Chutney and/or yogurt to serve

Lamb Curry is a gluten free recipe with 6 servings. This main course has 651 calories, 41g of protein, and 15g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours. Many people really liked this Indian dish. A mixture of basmati rice, cumin, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Brown the lamb pieces on all sides:

Ingredients you will need

Lamb

Heat the ghee or the butter-with-olive-oil in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high.

Ingredients you will need

Butter

Olives

Ghee

Cooking Oil

Equipment you will use

Dutch Oven

Working in batches if necessary, brown the meat well on all sides and remove it from pan.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Make the curry base: Lower the heat to medium low and add the curry powder to the ghee or oil. Cook gently for a minute or two.

Ingredients you will need

Curry Powder

Base

Ghee

Cooking Oil

Add onions and garlic and cook 5 minutes.

Ingredients you will need

Garlic

Onion

Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt.

Ingredients you will need

Chicken Stock

Black Pepper

Coriander

Rosemary

Raisins

Apple

Cumin

Lemon

Thyme

Lamb

Salt

Equipment you will use

Frying Pan

Cook the curry: Bring to a simmer, lower the heat to low, and cover the pot. (You can also put the pot in a 300°F oven).

Ingredients you will need

Curry Powder

Equipment you will use

Oven

Pot

Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so.

Ingredients you will need

Bone

Meat

Add the potatoes and cook for another 45 minutes.

Ingredients you will need

Potato

Cook the rice: While the curry is cooking, cook the rice. Put 2 cups of basmati rice in a medium thick-bottomed pot.

Ingredients you will need

Basmati Rice

Curry Powder

Rice

Equipment you will use

Pot

Add 3 cups of water (less or more depending on package instructions), a tablespoon of butter or ghee, and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions).

Ingredients you will need

Butter

Water

Ghee

Salt

Equipment you will use

Pot

Remove from heat, keep covered, and let steam for 10 minutes, then fluff with a fork.

Serve: To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or add cayenne if you want things spicier.

Ingredients you will need

Curry Powder

Ground Cayenne Pepper

Meat

Salt

Serve over rice with chutney and/or yogurt for drizzling over top.

Ingredients you will need

Chutney

Yogurt

Rice

Equipment

Ingredients

Servings:

907grams

boneless (or 3 pounds bone-in), lamb stew meat, lamb shanks, and/or lamb shoulder steaks 710milliliters

onions, chopped (about 3cloves

garlic, crushed 2Tbsps

ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter 2Tbsps

curry powder (to taste)2teaspoons

salt 1Tbsp

black pepper 1Tbsp

ground coriander 1Tbsp

cumin 1teaspoon

fresh rosemary, chopped 1teaspoon

thyme, dried 2slices

lemon, with rind (use 3 slices if using Meyer lemons)473milliliters

peeled and chopped apples, preferably tart green Granny Smith apples (about 40grams

1/4 cup of golden raisins 350milliliters

1/2 cups chicken stock 680grams

1/2 pounds potatoes, quartered 473milliliters

basmati rice 1serving

Chutney and/or yogurt to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.