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Sunday, November 22, 2015

Getting curried away

Couldn't help myself with that one. 

This recipe is so easy. I make curry pretty regularly whether it is lamb, beef, or chicken. This is a lamb curry recipe that we made to pack for individual sized lunches throughout the week. On Wednesday, someone actually asked us, "did you guys just make like a gallon of curry?" Yes...yes we did. 




Lamb Curry

1 pound of lamb stew meat
1 medium sized white onion, chopped
1 large green (or whatever color mixture it ends up being) bell pepper, chopped
3 red potatoes, quartered and chopped to equal size pieces
12 ounce can of coconut milk
1 pint of lamb stock (or beef if that's what you have)
3 Tablespoons of curry powder 
2 Tablespoons of crushed red pepper 
2 bay leaves (optional, but adds a lot of flavor)





I don't know about you, but I hate when recipes call for a bajillion ingredients and I don't have them so it's just discouraging and I don't make it. I'm hoping that's not what this is. Except the curry powder might be hard to find, but how about you stock yourself up for a year or two with this.

Once you have browned your meat and sweated (that's a real cooking term) your onions, add your potatoes and peppers to the mix. Then add your crushed red pepper. About 5-ish minutes later, add your coconut milk and stock. Mix in the curry powder and bay leaves and just let it all simmer on the stove for an hour...or if you can be patient and let yourself get curried away (hah..hah)...an hour and a half. Then serve with some rice and you have yourself a perfect stick season meal. Salt and pepper to taste. 










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