curry lamb
I just got back from Mexico and am thoroughly enjoying my week off from work..it is much needed from this crazy ass year!
I devoured all the tacos, sopes and fresh seafood while in Tulum but when I got back I was craving curry lamb…it’s that time of the month so all I wanted was something comforting. I used my curry goat recipe for this and it was so good.
P.S. - IN LOVE WITH MY NEW BOWLS FROM MEXICO :-)
Try it below!
Ingredients
- 1 lb lamb meat, cut into large pieces (I purchased cuts of lamb at wegmans)
- 1/2 yellow onion, sliced
- 4 garlic cloves, thinly sliced or minced
- 1 tomato, quartered
- 4 sprigs of thyme
- 1 beef bouillon cube
- 1 scotch bonnet pepper (optional)
- 1-2 tablespoons hot curry powder
- 1 teaspoon turmeric (optional but I really like the depth of color & flavor it gave)
- 1 potato, skinned & diced
- 3 all spice berries/pimento (optional if you can’t find)
- 1 bay leaf
- salt & pepper, to taste
- sofrito (optional for the goat marinade)
- 2 cups water
- rice, for serving
Directions
- season the lamb to your liking with at least 1-2 teaspoons of salt & pepper. I used sofrito since I had it in the fridge but season to your liking. marinate for at least 4 hours in the fridge.
- in a deep pot with 1 tablespoon olive oil on medium high heat, sear the lamb for 3-4 minutes each side. remove and set aside
- lower heat to medium & sauté the onions first for 3 min until soft then add the garlic (so it doesn’t burn). season with salt & pepper
- throw in the potatoes (yes, this early as the potatoes cook it creates a thick gravy from the starch), thyme, all spice berries, bay leave & goat and stir to combine.
- add the curry & turmeric powder, stir to combine.
- throw in the beef bouillon cube, scotch bonnet pepper and 2 cups of water
- lower heat to medium low and let simmer for 2-3 hours until lamb is super tender, checking periodically. feel free to add little more water you think it’s reducing too much
- taste to see if it needs salt & pepper
- serve with rice, avocado & sweet plantains