Meinhardt's Lamb Curry
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 397 |
| pro | 34 g |
| total fat | 19 g |
| sat. fat | 12 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 111 mg |
| sodium | 708 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 41% |
| vit A | 71% |
| vit C | 17% |
| folate | 13% |
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3 lb (1.5 kg) boneless leg of lamb or beef cross rib or blade pot roast
3 large Yukon Gold potatoes (about 1-1/2 lb/750 g)
3 carrots
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
2 onions, chopped
3 cloves garlic, minced
3 tbsp (50 mL) grated gingerroot
1 tbsp (15 mL) tomato paste
2 bay leaves
3 tbsp (25 mL) curry powder (or 2 tbsp/ 50 mL curry paste)
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1 tsp (5 mL) cumin seeds
1/4 tsp (1 mL) each pepper and ground allspice
1/4 cup (50 mL) dry red wine
1/4 cup (50 mL) soy sauce
1 tbsp (15 mL) lime juice
1 can (400 mL) coconut milk
1 cup (250 mL) beef stock
1/4 cup (50 mL) chopped 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.
Additional Information
Source
Canadian Living Magazine: September 2003
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