Description
Warm yourself up with a spiced curry featuring tender lamb.
Ingredients
Scale
- 2 lb lamb shoulder or leg, cut into 1-inch cubes
- Salt and black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup coarsely chopped onions
- 2 tbsp minced green bell pepper
- 2 tbsp minced celery
- 2 tsp minced garlic
- 2 tbsp curry powder, to taste
- 1 tbsp tomato paste
- 1 ½ cups diced tomatoes (I used canned tomatoes in lieu of sad off-season varieties)
- 2 cups chicken stock
- 1 bay leaf
- 2 medium green apples, peeled and cubed
- 2 tbsp rum (optional)
- 1 tbsp fresh lime juice (optional)
- Freshly cooked rice
Instructions
- Place the lamb on a platter and pat dry with paper towels. Season all over with 1 ½ teaspoons salt and ½ teaspoon pepper. Let stand for 2 hours.
- In a large Dutch oven or deep skillet, heat the oil over medium-high heat until sizzling. Working in batches to avoid crowding the pan, add the lamb and sear until browned and crusty, turning to cook on all sides, 5 to 8 minutes. Use a slotted spoon to remove the lamb to a plate.
- Add the butter to the pan and saute the onions, bell pepper, celery, and garlic until the onion is translucent, about 5 minutes.
- Sprinkle the curry powder over the vegetables and cook, stirring constantly until fragrant, about 30 seconds. Return the lamb to the pan with the tomato paste, tomatoes, chicken stock, and bay leaf.
- Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce is thick, about 1 ½ hours. Add the apples to the pan during the last 30 minutes of cooking time. Remove and discard the bay leaf. Stir in the rum and lime juice, if using, and heat for 1 minute.
- Serve with rice.