Bahamian Lamb Curry
Ingredients:
1/4 Cup Vegetable oil
2 Pound Boneless lamb shoulder* or beef chuck;
trimmed of fat and cut into 1−inch cubes
2 Tablespoon Butter
1 Cup Finely diced onion
1/2 Cup Finely chopped celery
3 Cloves minced garlic
3 Tablespoon Curry powder
1/2 Teaspoon Ground cumin powder
1 Tablespoon Tomato paste
4 Cup Chicken broth
1/4 Teaspoon Dried thyme
1 Bay leaf
2 Cup Peeled carrots; cut into 1/2−inch dice (4 medium)
3 Cups Peeled; all−purpose potatoes, cut into 1/2−inch dice (1 1/2 pounds)
1/2 Teaspoon Salt
3/4 Cup Coconut milk; regular or light
2 Tablespoon Fresh lime juice
Salt and freshly ground black pepper
1/4 Cup Chopped cilantro; for garnish,; optional
Cooked rice and cilantro for serving
- If you can’t find boneless lamb shoulder, buy 3 to 3 1/4 pounds of lamb
shoulder chops. When you get them home, cut out the bones and remove as much of the fat as possible. Cube the remaining meat into 1−inch dice.
In a saucepan large enough to hold the lamb in a single layer (or in
batches) over moderate heat, heat the oil. Pat the lamb cubes dry with paper towels and brown them, over medium high heat, for about 10 minutes until brown on all sides. As each batch is done, remove them to a bowl.
When the lamb is brown, discard the fat from the saucepan and replace it
with the butter. Melt the butter over moderate heat, then add the onion and celery and cook uncovered, stirring once or twice, for about 5 minutes or until tender. Add the garlic, curry powder and cumin and saut for about a minute to cook the spices.
Add the tomato paste to the curry, then whisk in the chicken broth, thyme
and bay leaf. Return the lamb to the saucepan and add the carrots and
potatoes and season with 1/2 teaspoon of salt. Bring the liquid to a boil
over high heat, cover and simmer, over low heat, with the lid ajar, for 1 to 1 1/4 hours or until the lamb and the vegetables are tender.
Strain the solids, and thoroughly degrease the juices. Discard the bay leaf
and return the degreased juices to the saucepan. Over high heat, boil the
juices down until 1 cup remains. Add the coconut milk, return the meat and
vegetable solids to the pot and simmer the stew to reheat. Stir in the lime
juice and season with salt and pepper to taste. Serve over plain boiled rice and garnish with cilantro.
B-man 