Ingredients with Measurements:
- 1 lb lamb, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 can coconut milk
- 1 cup chicken broth
- 1 tbsp blessed thistle, chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chopping board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and sauté until softened, about 3-5 minutes.
4. Add the curry powder, cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper to the pot and stir until fragrant, about 1-2 minutes.
5. Pour in the coconut milk and chicken broth, and stir to combine.
6. Add the lamb back to the pot, along with the blessed thistle. Stir to combine.
7. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
8. Let the curry simmer for 1-2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 32g
Carbohydrates: 9g
Protein: 25g
Sodium: 470mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Blessed thistle can be substituted with other herbs such as cilantro or parsley.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers to the curry.
- Use different spices or spice blends to change the flavor of the curry.
- Make it vegetarian by using tofu or chickpeas instead of lamb.
Tips and tricks:
- Browning the lamb before adding it to the curry adds flavor and helps to seal in the juices.
- Simmer the curry on low heat for a longer period of time to allow the flavors to develop and the lamb to become tender.
- Serve with rice or naan bread to soak up the sauce.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter, garnished with fresh herbs or chopped nuts.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Serve with rice or naan bread, and a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed basmati rice
- Garlic naan bread
- Roasted vegetables
- Cucumber and tomato salad
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- If the curry is too thin, simmer it uncovered for a longer period of time to allow the sauce to thicken.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many parts of the world, including India, Thailand, and the Caribbean. It typically consists of meat or vegetables cooked in a spicy sauce made with a variety of spices and herbs.
Flavor profiles:
This lamb curry has a rich and spicy flavor, with hints of coconut and cinnamon.
Serving suggestions:
Serve the curry family-style in a large bowl or on a platter, with rice or naan bread on the side.
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Region: Indian