Lamb Curry

 

Lamb Curry

Lamb can sometimes have a strong, gamey flavor. To mitigate this, proper cleaning is essential. In West Indian cooking, we never cook meat straight from the package. I clean the lamb with flour, salt, lime juice, and water. After soaking for about 30-45 minutes, rinse well to eliminate any off-putting odors or tastes! Feel free to adapt as you like. Bottom of Form

 

Ingredients

3 lbs of lamb meat

2 tablespoons quick version green seasoning

½ teaspoon garam masala

½ teaspoon geera (roasted cumin)

1 teaspoon madras curry powder

Curry Paste

2 tablespoons quick version green seasoning

2 tablespoons garam masala

2 ½ tablespoons madras curry powder

1 heaping teaspoon tomato paste

3 tablespoons water to mix (more if needed)

Remaining Ingredients

3 tablespoons canola oil

4-5 curry leaves

½ yellow onion, sliced

5-6 cloves

1 small cinnamon stick

Salt to taste (start with 1 ½ tsp)

Boiling water on reserve in the kettle

2 medium potatoes, peeled and quartered

Instructions

Wash and clean the meat, then chop it into 3-inch chunks. See note below on washing.

Season meat with pre-seasoning, let it marinate overnight or for a few hours.

Prep ingredients. Make curry paste, set aside. Gather remaining ingredients, set aside.

Heat 3 tablespoons of oil in a karahi or heavy-bottom pot. Add curry leaves and fry until fragrant and brown. Add the curry paste mixture. Sauté mixture until medium brown. Add meat, toss meat with curry paste mixture to coat. Add sliced onion, cloves, cinnamon stick, and salt. Bounjal the meat. (Bounjal is a method of cooking curry where the curry sauce is dried down until it sears onto the meat, seafood, or vegetable you are bounjaying. The dish ends up being heavily coated in masala/curry powder spices and is usually enjoyed as cutters (appetizers) or with dhal and rice.) Let the meat cook in its own liquid until it has evaporated and the curry paste has seared onto the meat, about 20-25 minutes.

Pour boiling water over the meat, enough to cover the meat. Let the meat boil until tender, adding a little water at a time throughout the process until the meat is tender, about 45 minutes or more.

Add potatoes once the meat is almost tender. Remove the curry from the heat once the potato is cooked. Adjust salt to taste.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.