Apr. 20th, 2008

Lamb Curry

Apr. 20th, 2008 07:57 pm
sylke: (Default)
More on the lamb adventures. I'd never made a curry before, and lamb curry seems to be a popular preparation, so I gave it a shot. I haven't taken any pictures, but it looks sorta like a lamb stew. ;) I made it on Friday, so I'm going to write down what I remember before I forget about it completely.

~3 lb lamb leg meat, cut into small chunks (think General Tso's sized chunks)
1 Tbs curry powder, maybe two
4-6 cloves garlic, pressed
1.5 onions, finely diced
salt to taste
1/4 cp olive oil
8-10 small red potatoes, quartered
1 small can tomato paste
1 14oz can chicken broth
sriracha to taste

Heat the oil in a pretty large pan on medium-high. Add the curry powder, sauté for about a minute. Add the onions and garlic, and sauté until the onions are translucent. Add lamb and brown on the outside. Add a healthy dash of salt, tomato paste and chicken broth, and a drizzle of sriracha, depending on how hot you want it. I probably added around a teaspoon or two and there was enough heat that you could taste it but not so much I finished the meal sweating. Cook/simmer on low for about an hour, add the potatoes, and simmer for another half hour, stirring occasionally and adding more liquid if the sauce is thickening up too quickly.

Since we'd just had fried rice the night prior, I served it over couscous instead and it was quite tasty.

Fun fact. A large Dutch oven on the big electric burner set to around 4, 4.5 gets oil hot enough that it melts plastic mixing spoons. And plastic spatulas. The dutch oven has since recovered, but I did have to start completely over with new utensils.

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