Lamb “Curry”
As an avid fan of Indian food, I’m not sure if this is really curry. It uses curry powder, but … it just doesn’t look like any lamb curry I’ve ever had at an Indian restaurant.
But it’s good! (‘Cause it’s hard to mess up slow-cooked lamb, really.) And it’s easy!
And in my picture it’s on pita and fresh spinach because I forgot to pick up rice when we went to the grocery store. And because when Husband got to the checkout with a bag of rice on his way home, per my request, he realized he had left his wallet at work.
You’ll need:
- 2 pounds boneless lamb shoulder, cut into chunks*
- 2 Tablespoons curry powder
- 1 Tablespoon minced garlic
- 1 Tablespoon peeled and minced ginger root
- 1/2 Cup rice vinegar
- Fresh cilantro, roughly chopped
- 1-1/2 Tablespoons corn starch and 2 Tablespoons water (optional)
You’ll do:
- Toss lamb, curry, garlic, ginger and vinegar in slow cooker, and cook on High for three hours (or Low for 5-6 hours).
- Mix cornstarch and water, and pour over lamb. Let cook another 20 minutes to thicken sauce.
- Serve with fresh cilantro and rice, or, if you and your husband are both unable to secure rice, it was really good on flat bread with spinach, olives and red bell pepper – although by then it needed feta.
* Beware: My grocery deli didn’t have boneless lamb shoulders. So I thought I’d be all tough and just cut the meat off the bone myself. (If the vegan college student I was could have seen the woman I’ve become – tearing red meat from the bone with my bare hands … )
Lamb shoulders are boney. I think I brought home a pound and a half of pre-cuts, and ended up with about a pound in my pot. If you’re going to get all cave-woman on your lamb cuts too, round up.
Like your slow cooker? Me too. I’m pining recipes for it here.
Spits and Wiggles 