To eat or not to eat? We can go off on a whole debate about whether or not it is appropriate to eat meat or more specifically lamb but we’re all grown ups and you are free to choose whatever it is your are comfortable doing.
My “holistic philosophy” is to try and put the best things for you into your body. Be that from a nutritional, ethical, spiritual or otherwise point of view.
We are blessed with some very fine lamb in these parts, they lived on nice farms and were ethically cared for so I feel fine that they did this for me.
There, Sunday sermon over.
This recipe is based on a recipe I watched a nice lady on the Food Network make. Her show is called “Spice Goddess” and her name is Bal Arneson. Her show is about making Indian food look easy. So I thought I’d give her recipe called “Once a Month Lamb Curry” a try.
Now as I am always trying to emphasize here, you “do the best you can with what you’ve got”! You don’t always have to follow a recipe to the T for it to turn out great, especially with things like soups and stews and sometimes things can turn out even better than it was supposed to.
If you don’t happen to have the exact ingredient, then use something similar or something completely different! It’s OKAY!
Now obviously if you have important dinner guests that you need to impress trying some crazy new thing might not be the best approach, but when you are just trying to please yourself and have a creative time…….do as you will!!
So let’s start the curry, it takes a couple of hours to cook so if I keep talkin it won’t get done!
You will need the trusty Dutch oven. Get it on the stove and get it heated up.
Ingredients called for:
- 1/4 cup whole wheat flour
- 1 tbsp ground coriander
- 2 pounds lamb shoulder ( I didn’t have shoulder so I used de-boned leg)
- 2 tbsp grapeseed oil ( I used olive)
- 1 red onion chopped ( I only had “plain old yellow”)
- 2 tbsp grated fresh garlic ( I used five cloves chopped)
- 2 tbsp grated fresh ginger ( I used about a 2 inch hunk chopped)
- 1 tbsp cumin seeds ( I only had ground cumin)
- 1 tbsp garam masala ( I had that!)
- 1 tbsp tomato paste ( I used a whole of one of those small cans)
- 1 green chile finely minced ( I used one of those thin red ones, but chili flakes would do too)
- 1/2 cup chocolate chips (WHAT?? Hey whatever, it’s chocolate, I’m cool with that!)
- 2 cups chopped tomatoes ( I used four Roma tomatoes)
- 1 red pepper seeded and chopped ( I had a small orange one kickin around too so I had both)
- 1 cup red wine ( Okay. I feel bad wasting wine in food but sometimes you gotta sacrifice!)
- Pinch of salt and pepper
- Extra water as needed
So it’s a bit of a shopping list of stuff to do but on a Sunday morning I find it therapeutic to chop things.
May I suggest you do all of your chopping first before you get started. I didn’t and felt quite rushed as things were called for!
Start by mixing the flour, coriander, salt and pepper in a bowl.
Then chop lamb into bite size cubes ( leave a little fat on but not too much) and then toss into the flour mixture and toss till coated.
Add oil to Dutch oven and when heated add lamb bits a few at a time so they aren’t crowded and give them a tap over the flour bowl before they go to the pot to get off excess flour.
Brown on all sides ( don’t crowd as they say) and then transfer to a different dish while the rest gets browned. Keep doing this till they are all browned.
Meanwhile back in the pot……
Add the onion, garlic and ginger and stir till they get a nice colour on them. Then add cumin, garam masala, tomato paste, chile and chocolate chips stir well. Then into the pot goes chopped tomato, red pepper, browned meat and red wine.
Stir all that in with another pinch of S&P and if you need to add a little water, now is a good time.
Put the lid on and turn down to a medium low heat, like #3 on my stove, and let the magic do it’s thing for about 2 hours.
So that’s where I am with it.
I will let you know how it turns out!