Patrick Shannhan's Lamb Curry with Condiments

Discussion in 'Food and nutrition' started by Eric JT Harlow (finelamb.com), Dec 22, 2005.

  1. Patrick Shannhan's Lamb Curry with Condiments.

    2 tablespoons olive oil
    3 pounds lamb, cut into 2-inch chunks
    1/2 cup chopped onion
    2 cloves garlic
    1 tablespoon minced fresh ginger
    2 teaspoons best quality curry powder
    1/2 teaspoon ground cumin
    1/2 teaspoon ground cardamom
    1/4 teaspoon ground cloves
    1/4 teaspoon cayenne pepper
    2 cups beef broth
    1-cup tomato sauce
    1/4 cup orange marmalade
    1/4 cup mango chutney
    1/4 cup cream of coconut
    2 tablespoons fresh lemon juice
    1-teaspoon salt
    1/2 cup golden raisins
    Toasted unsweetened coconut
    3-4 cups cooked white rice

    Heat 1-tablespoon olive oil in Dutch oven. Brown the lamb in batches, over
    medium heat, and set aside. Add the remaining oil and saute onions, garlic
    and ginger over medium heat, 5 minutes, then stir in all the spices. Stir
    in the stock, tomato sauce, marmalade, chutney, cream of coconut, lemon
    juice and salt. Return lamb to Dutch oven. Sprinkle the mixture with
    golden raisins, and bring to boil. Lower heat, cover and simmer for 1.5
    hours. Sprinkle the curry with toasted coconut and serve over rice.

    http://www.finelamb.com

    Eric



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