Georgie’s Custom Catering tries to bring you culinary tips, nutritional information, recipes and local event details from across the Twin Ports region of northern Minnesota and Wisconsin.
And, although we don’t always share our own unique recipes we like to provide you with similar dishes that you can share with your friends and family. With that said, we’re on the look for fresh, light and unique flavorful menus to bring you this Spring season. And, since a large population of the community recently celebrated Easter, and lamb is a traditional Easter menu item. We thought we would kick it up with a traditional lamb-inspired dish from the Delhi region.
Enjoy this easy-to-prepare Curry Lamb dish.
If you’re not a fan of lamb you can substitute cuts of boneless beef in this recipe. However, if you’re open to a little change, it must be said that the true flavor of this dish is in the lamb.
Rustic Lamb and Coconut Curry
An easy Indian-inspired curried lamb dish with a touch of sweetness that will surprise the fussiest eater.
- 1 to 1.5lbs of cubed lamb pieces
- 1 large potato, peeled and diced
- 1/2 teaspoon ground turmeric
- 1 teaspoon sea salt
- 2 large red onions sliced
- 10 cloves of garlic, minced
- 1 teaspoon ground ginger
- handful of coriander leaves
- 1 small red chili, minced
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1 tablespoon ground cumin
- 1 teaspoon garam masala
- 2 cups crushed tomatoes
- 1/2 cup coconut milk
- Pinch of coriander
- Pinch of black cardamom
- 1/2 cup plain greek yogurt
Place lamb pieces and potato in a large bowl. Add turmeric and salt. Mix well. Cover and rest in the fridge for 30 minutes.
Place onion, garlic, ginger, coriander leaves and chilli in a blender with 1 cup of water. Process until smooth and set aside.
In a large heavy bottomed saucepan or cast iron roaster, heat butter on high. Add cinnamon, bay leaf, coriander seeds, fennel seeds and black cardamom. Saute for a few seconds. Add the marinated meat and potatoes.
Saute for a few minutes, tossing occasionally until meat is sealed on the outside and starting to brown. Add the onion mixture and reduce heat to medium.
Add cumin, garam masala and tomatoes. Season with salt to taste. Cover and simmer on medium for 40 minutes. Reduce heat to low.
Add coconut milk. Whisk in the yogurt slowly, then cover and simmer for another 15 minutes.
Serve hot with steamed rice.