Straightforward and Scrumptious Curry Lamb with Potato and Chickpeas Recipe.
Photograph by Chris De La Rosa
In case you’ve tried my Coconut Curry Lamb recipe, you possibly can attest to absolutely the scrumptious nature of Caribbean curry. With this model of Curry Lamb, we’ll give the general dish extra physique and assist to stretch it for extra folks.
You’ll Want…
3 lbs lamb (I used shoulder w bones)
lemon (juice)
2-3 tablespoon olive oil
8-12 cloves garlic (smashed)
2 1/2 tablespoon curry powder
1 medium tomato (diced)
1 medium onion (diced)
1 heaping tablespoon Caribbean Inexperienced Seasoning
1 scotch bonnet pepper (chopped)
1 tablespoon cumin seeds (geera)
1 teaspoon Anchar Masala
4 medium potatoes (1/4s)
1 can chickpeas (rinsed/drained)
3/4 tablespoon salt (alter)
1 teaspoon black pepper
5-6 cups water
1 scallion (chopped)
2 tablespoon chopped parsley
1 teaspoon floor roasted cumin
2 tablespoon coconut cream
Notes! If making this recipe gluten free please undergo the total record of components to verify they meet your particular gluten free necessities. Particularly the curry powder you used (mentioned within the video beneath). Use any scorching pepper you want/can supply and within the quantities you possibly can tolerate. I desire utilizing bone-in lamb for this recipe, nevertheless you’re free to make use of boneless cuts do you have to desire.
Wash the items of lamb with the juice of the lemon and funky water, drain and put aside. for now. Get your deep pot on a medium flame and add the olive oil. It’s possible you’ll use any oil you take pleasure in utilizing.
Then add the onion, garlic, cumin seeds, Caribbean Green Seasoning and scotch bonnet pepper, prepare dinner for about 2-3 minutes, earlier than including the anchar masala (see your fav West Indian grocers, within the video beneath I defined what to make use of do you have to not be capable of supply it). Stir nicely.
Observe up with the curry powder (I focus on my fav curry powder within the video beneath) and stir nicely. Proceed cooking on that medium flame for an additional 2-3 minutes. Then it’s time so as to add the diced tomatoes and stir nicely.
Cook dinner for an additional 2-3 minutes, then add the ready lamb items (minimize into 1 1/2 inch items and I included the bones) and stir nicely to coat.
Add the salt and black pepper, proceed cooking for an additional 5-7 minutes with the pot uncovered. It’s time so as to add the potato (minimize into giant items) in addition to the chickpeas (channa) and stir nicely.
In case you watched my curry Channa and Aloo video you’ll see how I eliminated the outer pores and skin of the chickpeas and why I achieve this. Add the coconut cream (use 1 cup coconut milk for those who don’t have cream) and water to cowl the whole lot.
Deliver to a boil, then cut back to a simmer and place the lid on the pot, barely ajar. The objective now could be to prepare dinner the whole lot slowly and in doing so we’ll not solely get tender items of lamb, however we’ll develop the wealthy and deep flavors of the curry.
After 1 1/2 hours, we have to verify to see if the lamb is tender in addition to style and alter the salt to your liking. Remember the fact that through the cooking course of, ought to it is advisable to add further water (if it goes too THICK), be at liberty to take action. Additionally notice as this cools it’ll thicken additional, so alter the gravy consistency accordingly.
As soon as the lamb is tender, salt is ideal and the gravy is to your liking, add the scallions, parsley (defined why I didn’t use cilantro nor shado beni within the video) and roasted cumin (geera) powder, stir nicely and shut off the range.
A pair further flavors you might think about including because it cooks are a small stick of cinnamon and a pair of bay leaves.
Supply: www.caribbeanpot.com
