Bahamian Lamb Curry Recipe

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Servings: 1

Ingredients

  • 1/4 c. Vegetable oil
  • 2 lb Boneless lamb shoulder* or possibly beef chuck, trimmed of fat and cut into 1-inch cubes
  • 2 Tbsp. Butter
  • 1 c. Finely diced onion
  • 1/2 c. Finely minced celery
  • 3 x Cloves chopped garlic
  • 3 Tbsp. Curry pwdr
  • 1/2 tsp Grnd cumin pwdr
  • 1 Tbsp. Tomato paste
  • 4 c. Chicken broth
  • 1/4 tsp Dry thyme
  • 1 x Bay leaf
  • 2 c. Peeled carrots, cut into 1/2-inch dice (4 medium)
  • 3 c. Peeled, all-purpose potatoes, cut into 1/2-inch dice (1 1/2 pounds)
  • 1/2 tsp Salt
  • 3/4 c. Coconut lowfat milk, regular or possibly light
  • 2 Tbsp. Fresh lime juice Salt and freshly grnd black pepper
  • 1/4 c. Minced cilantro, for garnish, optional Cooked rice and cilantro for serving

Directions

  1. * If you cannot find boneless lamb shoulder, buy 3 to 31/4 pounds of lamb shoulder chops. When you get them home, cut out the bones and remove as much of the fat as possible. Cube the remaining meat into 1-inch dice.
  2. In a saucepan large sufficient to hold the lamb in a single layer (or possibly in batches) over moderate heat, heat the oil. Pat the lamb cubes dry with paper towels and brown them, over medium high heat, for about 10 min till brown on all sides. As each batch is done, remove them to a bowl.
  3. When the lamb is brown, throw away the fat from the saucepan and replace it with the butter. Heat the butter over moderate heat, then add in the onion and celery and cook uncovered, stirring once or possibly twice, for about 5 min or possibly till tender. Add in the garlic, curry pwdr and cumin and saute/fry for about a minute to cook the spices.
  4. Add in the tomato paste to the curry, then whisk in the chicken broth, thyme and bay leaf. Return the lamb to the saucepan and add in the carrots and potatoes and season with 1/2 tsp. of salt. Bring the liquid to a boil over high heat, cover and simmer, over low heat, with the lid ajar, for 1 to 1 1/4 hrs or possibly till the lamb and the vegetables are tender.
  5. Strain the solids, and thoroughly degrease the juices. Throw away the bay leaf and return the degreased juices to the saucepan. Over high heat, boil the juices down till 1 c. remains. Add in the coconut lowfat milk, return the meat and vegetable solids to the pot and simmer the stew to reheat. Stir in the lime juice and season with salt and pepper to taste. Serve over plain boiled rice and garnish with cilantro.

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