Meinhardt's Lamb Curry

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2003

Ingredients

  • 3 lbs boneless legs of lamb
  • 3 lbs beef cross rib
  • 3 lbs blade pot roast
  • 3 Yukon Gold potatoes (about 1-1/2 lb/750 g)
  • 3 carrots
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 onions chopped
  • 3 cloves garlic minced
  • 3 tablespoons grated gingerroot
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 3 tablespoons curry powder (or 2 tbsp/50 mL curry paste)
  • 2 teaspoons chopped fresh thyme (or 1/2 tsp/2 mL dried)
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/4 cup dry red wine
  • 1/4 cup soy sauce
  • 1 tablespoon lime juice
  • 1 can coconut milk
  • 1 cup beef stock
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped green onion

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 708 mg
  • Protein 34 g
  • Calories 397.0
  • Total fat 19 g
  • Cholesterol 111 mg
  • Saturated fat 12 g
  • Total carbohydrate 24 g

%RDI

  • Iron 41.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 71.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Meinhardt's Lamb Curry

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