Lamb Curry

Lamb Curry

This is our weekend meal, and lasts for two dinners, or a dinner and a lunch depending on if we go out to eat. It’s easy to make and tastes great. I generally cut the onions up and set the spices in a container in the fridge just waiting to throw them all together to cook. My husband and our dog like lamb shank the best because they both get to chew on a bone.

My lamb curry is not Hindu-friendly. Yes, it’s curry…but it contains beef broth, which is basically a no no. I wouldn’t substitute chicken broth as the flavor is “meh” at best, but if you have lamb broth, that would be excellent! Serve with white rice.

Special Tools: a pressure cooker

In your slow cooker, on med heat, add

  • 2 tbs olive oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp cumin seeds

When the mustard seeds pop, add

  • 1 chopped red onion
  • 1 tbs minced garlic

Cook onions and garlic for 5-10 minutes, stirring occasionally, then add

  • 4 roma tomatoes, diced (or one 14 oz can of diced petite tomatoes)

While cooking the tomatoes, add

  • 2 tsp coriander powder
  • 2 tsp fennel powder
  • 1.5 tsp salt
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ground cloves

Mix and cook about 5 minutes. After the tomatoes and spices have heated through add

  • 1 lamb shank (about 1 lb of diced lamb meat)

Mix and coat with mixture, about two minutes. After completely coating the lamb add

  • 16 oz of beef or lamb broth (give or take)

Close your pressure cooker lid and cook.

This is where the recipe varies. I have an express cook pressure cooker, so I let the steam blow until I hear one whistle, then just turn off the heat until it releases the safety valve—that’s it! However, if you have an older pressure cooker, it may take 2-3 whistles. I’ll leave the cooking time up to your expertise, but lamb can withstand a lot of cooking. Just watch the liquid levels if you’re unsure.

Otherwise, done! 🙂

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