Pau! I did it whooo hooo!!!! Lamb Curry!

[Heidi3]

Ok I am making the curry and photographing it ..this is NOT easy!!!! and there is NO way I will be ready to post it tonight!!!! but I am determined!!!!!...my biggest problem mi amiga is I am a very messy cook....everything goes everywhere ...so I had to keep cleaning to take the picture!!! argh ..my step mother would love this!!! she loves my cooking but can not watch because she is a neat freak!!!....anyway just to let you know I am in progress....how do you do it so quickly?????

PS I also found the beef ribs today they are short ribs!!! I had no idea but then I am with Megs I am not good with beef ...I will try the pressure cooker recipe this weekend ...you may make a meat eater out of me yet!!!

[Heidi3]

Ok here you go!

How to make a perfect Lamb Curry (or any red meat!)

I use a Le Creuset pan as shown for me this is like Pau's pressure cooker! I can not live with out this pan it has a nice tight lid and makes these dishes so much easier than standing over the stove stirring all the time. You can use any oven proof pan with a tight lid or a glass baking pan with double foil
*this can be modified for Induction by leaving the coconut milk out ..
also if you do not have or are not able to find some of this stuff I have put * by things you can just leave out...it is perfect as it is but you can mix and match spices and things ...I would rather you attempt it than not if you can not find something this dish is sooo worth the minor amt of effort

Preheat oven

To begin put the following into the pan

1 yellow onion sliced
1 large shallot sliced
3 fat cloves of garlic mashed and chopped
1 habanero pepper * (hot!)
1 inch knuckle of ginger minced
1 tbl black mustard seeds*
2 bay leaves
4 green cardamom pods *
pour 1/4 cup olive oil over the top and put covered into the preheated oven and assemble the rest of the ingredients. Stir this around every 10 min or so until it is golden brown
the ingredients you need to assemble are as follows

2 lbs of lamb cut into 2 inch cubes
1 can of Italian tomatos drained reserve juice
1/2 cup of the reserved juice
1/2 cup dry red wine * (rung 5) (I like to use Toasted Head Merlot cheap and reliable) for induction leave out and use water or 1/2 cup more of the tomato juice
1 cup coconut milk*(nut rung)
1tbl each, paprika, cumin, and hot chile
1/4 cup Madras curry powder
1 package Sazon con azafran*
kosher salt to taste (about a tsp)

when the items are assembled and the onions ect...look like this


at this point add the lamb and all the dry spices stir well then add the well drained smashed up tomato it should look like this!

return to the oven, cover and cook for about 10-15 min then add the wine, tomato juice and return to the oven for about 35 min reduce to 350 and stir about every 15 min
then you add the coconut milk notice the curry's color it is ready for the coconut milk when it is very rich looking

continue to cook until the meat is fork tender and the whole thing looks like this

entire cooking time is about an hour
serve with various condiments, chopped cilantro, extra chiles, lime, low carb tortilla if you are there and a cucumber seeded and diced in sour cream riata is really nice! I like to add a lime to my fizzy water as well as the curry!
(hearts of palm salad are the funny round things to the left!)

this one is for Pau!!!!

[AWAaviatrix]

That looks FANTASTIC! I'll be adding your recipe to my collection and can't wait to try it.
Thanks for taking the time to add all the pictures. Your efforts are appreciated.
Misty

[Desertthorn]

LOL I bet NL had more fun with the picture taking than the curry making :wave :wave :wave

[Pau]

Madre mÃa!!!!!!

That looks GREAT!!!!!!!!!!

I also love Le Creuset bakeware! It´s fantastic!

After seeing your recipe I think I can find all the ingredients and try!
I´m going to copy it with the photos right now!
What a tasty report!!!

Thank´s for my serving :hug

[Heidi3]

Thank you Pau it was soooo fun to do ...Missy enjoy.....Lynne you have a long list of food you want me to cook!!!!.....I better get that calendar!!!!...I think I should shrink them down but I worked so hard on it last night I like them big!!!!...LOL...that was the most wonderful batch of curry ..the one thing about making curries you guys it is like pasta sauce ..each time is a bit differant ...and better you just keep tweeking with what you have and it becomes your own ...this recipe is really my recipe but it started from somewhere else I kept playing with it until it was mine....not it will become yours!!! I get so much from you guys and I am so very happy to give back!!!!!!! :hug

[Pau]

Thank you Pau it was soooo fun to do ...Missy enjoy.....Lynne you have a long list of food you want me to cook!!!!.....I better get that calendar!!!!...I think I should shrink them down but I worked so hard on it last night I like them big!!!!...LOL...that was the most wonderful batch of curry ..the one thing about making curries you guys it is like pasta sauce ..each time is a bit differant ...and better you just keep tweeking with what you have and it becomes your own ...this recipe is really my recipe but it started from somewhere else I kept playing with it until it was mine....not it will become yours!!! I get so much from you guys and I am so very happy to give back!!!!!!! :hug

I specially love cumin! I always add it in my chickpea stew! (BTW ... it´s ages since last time I cooked it :anger )

I already have the yellow curry, cardamom (JUST ADORE IT!), ginger... and of course hot paprika (we make chorizos with it and it´s veeeeery nice!) but I MUST find the Madras curry and get some azafrán and coconut milk. I can´t wait! :joy :joy :joy

[MotherOfGizmo]

Beautiful Pictures NL! You da bomb!

too bad I don't eat lamb :no

[2big4mysize]

wow not only the finished prodcut but eaxch step too. did you use your blow torch to touch up the food for any of your pics like they di in the mags?

[mere150]

I'm sooo hungry now. I'm gonna have to make chicken curry even if it's only eaten by me.

[Heidi3]

Mog you can use beef or pork or Pau this is really good with chickpeas!!!! I love curried chickpeas!!!!.....but use some stock like chicken or veggie this is a good dark curry my other one that I posted that is under nurseladys curry is a yellow curry that works well with chicken or even seafood ......

you guys flatter me!!!! now someone else has to do this!!!! come on we can all be a little techno geeky in the kitchen .....

Mere no one else eats curry in your house :sadblinky ...come over we will eat it together!!!! I love to share!!!..... :joy

[mere150]

Mere no one else eats curry in your house :sadblinky ...come over we will eat it together!!!! I love to share!!!..... :joy

My family is a typical southern one. Close minded and rarely willing to try anything new. I will always have some southern traits, but trying new foods is something that can be too fun to miss out on. For me, cooking really is the perfect blend of art and science, and when someone else likes your cooking you feel good.

[Heidi3]

Mere no one else eats curry in your house :sadblinky ...come over we will eat it together!!!! I love to share!!!..... :joy

My family is a typical southern one. Close minded and rarely willing to try anything new. I will always have some southern traits, but trying new foods is something that can be too fun to miss out on. For me, cooking really is the perfect blend of art and science, and when someone else likes your cooking you feel good.

Oh Mere I love you!!!! :hug :hug :hug me toooooo!!!! it is so fun isnt it to think about a food then taste it then figure it out, shop for it.and make it ...I think there are so many scientific principles involved I was straight A's in Chemistry because I equated it to cooking.....and the art of the meal the visual the aroma the taste .....OMG it is so wonderful to sit down with something you have worked on and have it hit all the senses.......

well I have to say I have eaten Southern Cooking and some of it is pretty complex! I had some of the best hot sauce directly from the south a friend made it....most of what I have eaten was more Creole ...not Cajun ...the real southern Creole food had a kind of curry thing going on with out the curry powder ....


where ever I travel I go to the inner cities and hit every ethnic market I can get away with getting to! I ask question upon question ...if I do not speak the language I just hold something up and say "how do you cook this" I have gotten recipes from people I have no idea what they are saying they just lead me around showing me what I need and how to do it.....I have very few people in my life with the stamina I have for finding good food ...they usually get bored and bail on me!!!....oh well I can do it alone!!!

[Mindykins]

Ohhh YUM Nursey! I can't wait until I get back on the rungs (from starting over on Induction AGAIN!!) to try this one your way! One question. How spicy is the curry? I love spice but DH is very timid about spice, so I want to know if I am cooking for me or for us, LOL!!!

Love you,

Kins

[NulloModo]

Wow, that looks great, and how beautiful the lighting and all is in all of those photos Sure beats the presentation of mine (heh pyrex on dirty countertops usually).

That curry does look very good, I have so many things I need to get around to cooking lately.

Mere -

If your family balks at the idea of lamb curry, just tell them it is lamb stew .