Wednesday, November 13, 2013

Ketchum Grill’s Curried Lamb Stew

I saw this recipe on another site. I haven't made it yet but it looks delish! if you make it, let me know how it was.

Curried Lamb Stew


2 tablespoons Olive Oil                  
1 pound Lava Lake Lamb Leg meat trimmed and cubed into 3/4″ pieces                  
1 Large yellow Onion- Peeled and Julienne
1 small Carrot – Peeled and Julienne
1/2 cup golden raisins 3 tablespoons
Yellow Curry 1 tablespoon
Anise Seed 2 tablespoon
Fresh Ginger, peeled and Grated
1 tablespoon sesame Seeds                  
1/2 teaspoon ground Cinnamon
 1/4 teaspoon ground clove
1/4 teaspoon cayenne
2 Cups Chicken Stock
1 can Coconut Milk
1/2 bunch cilantro- chopped
 juice from one lime or lemon
Kosher Salt to taste -

  1. In a large sauté pan or wok, brown all of the lamb pieces in the olive oil.
  2. Add the carrots and onions and brown each of them together with the lamb.
  3. On a plate, measure out all of the dry ingredients and then add to the browned lamb.
  4. Cook the spices with the lamb for 1 or 2 minutes until the lamb is thoroughly coated with the spice mixture.
  5. Add chicken stock, coconut milk and lime juice.
  6. Reduce heat and simmer until thick, about 5 minutes.
  7. Check seasoning and serve hot with rice.

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