Curried Lamb with Peppers, Tomatoes, Almonds, Golden Raisins

Curried Lamb served over my recipe for saffron rice. Jules gives this recipe five stars. He’s been eating it all weekend. ©Joyce Hays, Target Health Inc.

 

Here’s the same curried lamb served over my recipe for carrot pancakes, from last week, with a dollop of mango chutney on the side. ©Joyce Hays, Target Health Inc.

 

 

Ingredients

 

1/4 cup flour

Pinch Kosher salt

Pinch black pepper

1 teaspoon dried thyme

2 Tablespoons butter

1.5 pounds choice lamb kabob pieces

4 slices Turkey bacon, well chopped

1 onion, chopped

2 scallions, chopped

3 shallots, chopped

1 green pepper, seeded and diced

1 yellow pepper, seeded, then diced

1 jalapeno, seeded, chopped well

1 cup fresh cilantro, well chopped

2 ribs celery, diced

25 fresh garlic cloves, sliced

2 Tablespoons curry powder

1 teaspoon coriander

3 Tablespoons golden raisins +extra for topping

1 28-ounce can Cento tomatoes chopped and their juices

3 Tablespoons slivered almonds, toasted +extra for topping

 

Serve over cooked quinoa, my carrot pancake recipe, noodles, my saffron rice recipe, regular basmati white rice, etc.

 

 

Directions

1. Do all the cutting, slicing chopping, before you do anything else.

Chop everything at the same time on the same cutting board.

©Joyce Hays, Target Health Inc.

 

Chop the peppers. ©Joyce Hays, Target Health Inc.

 

Chopping the turkey bacon. ©Joyce Hays, Target Health Inc .

 

2. Toast the almond slivers.

 

3. In a bowl, combine the flour, salt, black pepper and thyme

4. In a large skillet, melt the butter over medium-high heat until it foams.

 

5. Dredge the lamb pieces in the flour mixture, and fry, until browned on all sides, about 8 minutes. Put lamb on a plate and set aside.

Cut lamb into bite size pieces and dredge in the flour mixture; then brown in a skillet and set aside. ©Joyce Hays, Target Health Inc.

 

After browning the lamb, you might want to set it aside in a small bowl lined with paper towel, just to catch the excess oil; or you might not want to catch the excess oil, for the sake of adding the oil later for extra flavor. ©Joyce Hays, Target Health Inc.

 

 

6. Over medium heat, cook the turkey bacon, until it gets crisp and with a slotted spoon, remove turkey bacon to a plate and set aside.

Cook the turkey bacon. ©Joyce Hays, Target Health Inc.

 

7. Using the baking dish you plan to bring to the table later, add butter, then the onion, pepper, celery, garlic, curry powder and half the golden raisins, and saut? over medium heat until soft and fragrant, about 7 minutes.

Cooking veggies in melted butter, in the baking/serving dish. Use a baking dish with a cover. ©Joyce Hays, Target Health Inc.

 

8. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes.

9. Preheat oven to 350 degrees.

Stirring in the tomatoes. ©Joyce Hays, Target Health Inc.

 

10. Next, add the lamb on top of the tomatoes.

11.   Cover and bake for 35 minutes. Remove the cover and cook for 15 minutes more.

 

Going into oven. ©Joyce Hays, Target Health Inc.

 

Just out of the oven and uncovered. ©Joyce Hays, Target Health Inc.

 

12. Add the toasted slivered almonds and the golden raisins as garnish, just before serving. Have mango chutney on the table, or your choice.

Just added garnish of toasted almonds and golden raisins. ©Joyce Hays, Target Health Inc.

 

Decidedly delicious! ©Joyce Hays, Target Health Inc.

 

This makes a great dish for a dinner party. ©Joyce Hays, Target Health Inc.

 

We started dinner with a glass of shiraz and a crisp refreshing salad with baby spinach, arugula, endive, a few thin pieces of radicchio, sliced radishes and fresh local Spring asparagus. Simple dressing of extra virgin olive oil, lemon zest, lemon juice and anchovies mashed with garlic. ©Joyce Hays, Target Health Inc.

 

One of our favorite reds was given to us by a dinner guest; it’s Henschke Shiraz from a vineyard in southern Australia. We’ve been drinking it ever since. ©Joyce Hays, Target Health Inc.

 

Have a great week everyone!

From Our Table to Yours

Bon Appetit!

 

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