Meinhardt's Lamb Curry

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	397397 cal
pro	34 g34g pro
total fat	19 g19g total fat
sat. fat	12 g12g sat. fat
carb	24 g24g carb
fibre	3 g3g fibre
chol	111 mg111mg chol
sodium	708 mg708mg sodium
% RDI:	-
calcium	55 calcium
iron	4141 iron
vit A	7171 vit A
vit C	1717 vit C
folate	1313 folate

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Linda Meinhardt's kitchen is modelled after a philosophy of passion in cooking, using quality fresh ingredients for bold and innovative tastes. These qualities have made Meinhardt Fine Foods a gourmet — foodstuffs and takeout — counter destination of choice in the Vancouver area. Here is an example of the innovative and well-tuned flavours that characterize Meinhardt's kitchen. Lamb or beef, whichever you prefer, is treated to a fusion of Eastern and Western ingredients. If you want to freeze the curry for up to two weeks, omit the potatoes and add boiled potatoes to the curry when reheating.

Ingredients

3 lb boneless legs of lamb 3 3lb lbboneless leg of lambboneless legs of lamb or beef cross rib or blade pot roast
3 3large Yukon Gold potatoYukon Gold potatoes, (about 1-1/2 lb/750 g)
3 carrots 3 3carrotcarrots
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 tbsp butter 1 1tbsp tbspbutter
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
3 tbsp grated gingerroot 3 3tbsp tbspgrated gingerroot
1 tbsp tomato paste 1 1tbsp tbsptomato paste
2 bay leaves 2 2bay leafbay leaves
3 3tbsp tbspcurry powder, (or 2 tbsp/50 mL curry paste)
2 2tsp tspchopped fresh thyme, (or 1/2 tsp/2 mL dried)
1 tsp cumin seeds 1 1tsp tspcumin seeds
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp ground allspice 1/4 1/4tsp tspground allspice
1/4 cup dry red wine 1/4 1/4cup cupdry red wine
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
1 tbsp lime juice 1 1tbsp tbsplime juice
1 can (400 ml) coconut milk 1 1can (400 ml) can (400 ml)coconut milk
1 cup beef stock 1 1cup cupbeef stock
1/4 cup chopped fresh chives 1/4 1/4cup cupchopped fresh chives or green onions

Preparation

Cut lamb into 1-1/2-inch (4 cm) cubes, trimming off fat. Peel and quarter potatoes. Cut carrots on diagonal into 1-1/2-inch (4 cm) chunks; set aside.

In shallow Dutch oven, heat oil with butter over medium-high heat; brown lamb, in 2 batches, about 8 minutes each. Drain off fat.

Reduce heat to medium. Return lamb to pan. Add onions, garlic, ginger and tomato paste; cook, stirring, for 10 minutes. Add bay leaves, curry powder, thyme, cumin seeds, pepper and allspice; cook, stirring, until fragrant, about 2 minutes.

One at a time, stir in wine, soy sauce, lime juice, coconut milk and stock. Stir in potatoes and carrots; cover and bring to boil. Reduce heat and simmer until lamb and vegetables are tender, about 1 hour. Uncover and simmer until sauce is thickened, about 10 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Sprinkle with chives.

Source : Canadian Living Magazine: September 2003