Recipes - Rich Lamb Curry
Freshly harvested potatoes and onions enrich soups, stews, and curries, like this lamb curry. (This dish surprised me with its depth when I first made it a few Sundays ago. I think the secret must be the very fresh potatoes and the tomato paste.)
Rich Lamb Curry
(serves 4 with cous cous or basmati rice)
2 tablespoons butter
1 tablespoons olive oil
½ large sweet onion, minced
1 large clove garlic, minced
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon dried ginger
½ teaspoon cayenne
½ teaspoon cumin
½ teaspoon ground cloves
1 lb. lamb, cut in bite-sized pieces (shoulder is good)
½ can tomato paste, cut as needed with water
1 cup chicken bouillon
2 medium-sized potatoes, dug fresh, washed, peeled, and cubed
1 can chick peas
Sea salt and freshly ground black pepper to taste
Melt the butter and heat the oil in a large, deep frying pan. Add the onion and garlic and sauté for about 10 mins. Add the spices and let sauté until fragrant. Add the lamb and sauté until brown. Add the tomato paste, the bouillon, the potatoes, and the chick peas and stir and cook for 30 mins. Add water early as needed to produce a rich sauce. Season to taste with salt and pepper.
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