Fielding’s Local Kitchen + Table’s Spring Lamb Curry


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Spring Lamb Curry
Indian cuisine at home has never been so easy. This dish can be made with other protein, but the true flavor is in the lamb. Serve with some rice, naan or samosas!
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Course Entrées
Occasion Casual, Fall, Spring, Summer, Winter
Servings
people
Ingredients
Cashew chutney
Course Entrées
Occasion Casual, Fall, Spring, Summer, Winter
Servings
people
Ingredients
Cashew chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Lamb Curry
  1. In a 3qt pot heat 3 Tbsp of vegetable oil sauté the Lamb until golden brown
  2. Add onions, garlic, ginger, Thai chili, bay leaf, cardamom, cinnamon bark and the red Thai curry paste.
  3. At medium heat continue sauté the meat with all the spices and vegetables
  4. Add all remaining ingredients, bring the stew to a boil then lower the heat to low and simmer for about 2 hours until the meat is fork tender.
  5. Serve the curry cashew chutney (recipe below), roasted broccoli florets seasoned with Togarashi spices and garnish with micro cilantro (you may also use regular cilantro).
Cashew Chutney
  1. In a food processor combine all ingredients
  2. Pulse until the chutney forms a paste consistency
Recipe Notes

Courtesy of Chef Edel Goncalves of Fielding's Local Kitchen + Table.

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