Sunday, August 19, 2007

Lamb Curry With Apples or Tastes Better Than It Looks

The weather is hot, humid and miserable-what better time to make lamb curry? Well, it is nice and cool in the house.

I had lamb neck pieces in the freezer and it definitely isn't soup or pot-pie weather, air conditioning or not. This is a good dish to make when you have an afternoon to spend at home. A few hours work pays off in two to three subsequent meals. I also made apricot chutney (see archives) to go with it, which was a decent, pairing.

I wish I'd photographed it when I made it, rather than on re-heating and serving as some of the vibrant red colour faded. Served when made it is a truly beautiful dish (I know you're looking at the photograph and thinking not, but really, it was). Served over jasmine rice this was a pleasant dish, albeit a bit on the heavy side for August in the Midwest. Strangely, no one seemed to mind as plate after plate was devoured.

You Will Need:

3-4 lbs. of lamb necks, ribs, or other inexpensive pieces. If using already boned cubes, you'll want around 1-½ lbs.
Flour for dredging
1 onion, minced
1-garlic cloves
3 tablespoons cooking oil
1-2 tablespoons curry powder
1-teaspoon paprika
1/2teaspoon ground ginger
1-tablespoon ground cumin
½ teaspoon chili powder
¼ teaspoon sugar
2teaspoons salt
1 6-ounce tin of tomato paste
Water to cover
2 cups chopped granny smith (or other tart) apples
Cooked jasmine rice or rice noodles

Clean and dry lamb pieces. Dredge in flour and heat in the 3 tablespoons of oil in a large dutch oven until browned. Add everything else EXCEPT the apples. Cover with just enough water and bring to a boil. Cover and reduce to simmer (very slow). Cook 1 ½ -2 hours or until tender. Remove lamb to a plate to cool. Turn up heat under liquid and cook until reduced by ¼. Remove meat from bones being careful of small bones. Return to pot along with chopped apples. Simmer 15-30 minutes longer. Serve over hot rice with chutney.

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