Posted By: Lucas Bombardier
This simple curried lamb recipe is easy to prepare and the end result is fantastic. I could eat this every day and never get bored with it.
1 lb Lamb (shank or shoulder)
1/2 cup of flour
1 large Onion, roughly chopped
1/2 Red Bell Pepper, roughly chopped
1 can Tomato Paste
1/2 can (approx. 1 cup) Stewed or Roma Tomatoes
1 cup Red Wine
1 Scotch Bonnet Pepper (optional)
2 tsp Garam Masala
3 tbsp Madras Curry Powder (Yellow Curry - not hot)
1 tbsp Ground Cumin
2 tbsp chopped Ginger
4 cloves Garlic, chopped
Salt & Pepper
Water (or Beef Stock)
- Prepare your lamb. I prefer using lamb shank, but shoulder works as well. If using shank with the bone in you'll need to cut off all the silver skin and then cut the meat from the bone. Ensure you end up with bite sized pieces, not too small, but not too large either.
- Put your flour in a bowl and add all the lamb. Make sure each piece is well coated.
- Heat up a crock pot (or any oven and stove top safe pot) over medium-high heat, add a few tbsp of oil. Once hot add the lamb piece by piece, in batches if necessary, until browned on all sides. Set aside on a plate with some paper towel.
- In the same pot (add 1 tbsp of oil if necessary) add the onion and sautee for 3 - 4 minutes.
- Next add the red bell pepper, scotch bonnet, garlic and ginger. Cook for 2 minutes.
- Add the tomato paste, a good serving of freshly ground black pepper, garam masala, curry and cumin. Cook for 2 - 3 minutes, stirring constantly to coat all ingredients. Add the lamb back to the pot.
- Add the red wine. Using a wooden spoon scrape all the crispy bits from the bottom of the pot, about 1- 2 minutes.
- Add the tomatoes. Now we need to add some water (or beef stock preferably), just enough to make sure everything is covered. Usually 1 to 2 cups will do the trick.
- Cook covered for 2 hours at 300° (or leave on the sotve top on low).
- Cook for an additonal 1/2 hour, with the lid off, at 350, or, on the stove top at medium. This should reduce to a nice "stew" type of consistency.
- Add salt as necessary.
- Serve over steamed rice.