eric jt harlow finelambcom

Patrick Shannhan's Lamb Curry with Condiments.

2 tablespoons olive oil
3 pounds lamb, cut into 2-inch chunks
1/2 cup chopped onion
2 cloves garlic
1 tablespoon minced fresh ginger
2 teaspoons best quality curry powder
1/2 teaspoon ground ***in
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 cups beef broth
1-cup tomato sauce
1/4 cup orange marmalade
1/4 cup mango chutney
1/4 cup cream of coconut
2 tablespoons fresh lemon juice
1-teaspoon salt
1/2 cup golden raisins
Toasted unsweetened coconut
3-4 cups cooked white rice

Heat 1-tablespoon olive oil in Dutch oven. Brown the lamb in batches, over
medium heat, and set aside. Add the remaining oil and saute onions, garlic
and ginger over medium heat, 5 minutes, then stir in all the spices. Stir
in the stock, tomato sauce, marmalade, chutney, cream of coconut, lemon
juice and salt. Return lamb to Dutch oven. Sprinkle the mixture with
golden raisins, and bring to boil. Lower heat, cover and simmer for 1.5
hours. Sprinkle the curry with toasted coconut and serve over rice.

http://www.finelamb.com

Eric

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