Ken's Lamb Curry
So simple.
Slice some fresh garlic, ginger and onions and saute in olive oil in a heavy casserole dish (Dutch Oven).
Add the lamb and sear until all sides are browned. Use multiple cuts of lamb including bone in. Bone marrow adds great flavor. Add a tablespoon of curry powder or Thai red curry paste. I prefer Thai red curry paste because it has more depth of flavor.
Add a finely sliced potato, some white wine, a sliced tomato and some chicken stock.
Add a few crushed cardamon pods.
Turn the heat down, put the lid on the casserole, and simmer for ages, stirring often. Don't let it burn. Top up with water as needed.
Tech Notes:
As with all cooking the quality of the ingredients is critical. Buy the best you can afford.
Many supermarkets carry Thai curry paste. It comes in Red and Green. I tend to use red for meat and green for seafood. But use whichever you prefer. Amazon has it.
Disclaimer: This is not intended as professional advice. It's for informational purposes only.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!