Recipe Idea: Pakistani Lamb-Vegetable Curry
Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about Pakistani Lamb-Vegetable Curry…and my big FAIL! Never fear, I made it again and it’s delicious.
A few years ago my husband and I were hosting a young man from Pakistan, Ishaq Israr, who was attending the Summer Peacebuilding Institute at Eastern Mennonite University. He was with us for about a month. After being here for awhile, Ishaq, a Muslim who keeps Halal, was missing meat and his traditional Pakistani foods. We went to Eastern Halal Gift Store in Harrisonburg to find some Halal meat. While there, Ishaq found a package of Shan Meat & Vegetable Curry Mix, the spice mixture his family uses at home.
I decided to use lamb and make the recipe on the back of the package. It’s a pretty simple recipe, but it is not written in a reader-friendly manner. In recipes in the U.S., the ingredients are listed in the order they are supposed to be put into the recipe and they are usually bulleted. Not so with this package. It was written in paragraph form, so you had to hunt for what to put in the recipe.
Plus, I would never say I was a detail person.
I read the recipe multiple times and could not find how much of the spice to add. So I figured it must be like the Knorr spice mixes here in the States—you add the whole package. That’s what I did. Wow! What a mistake! It was so hot, my eyes burned.
Ishaq was kind, though. He ate two bowls of it. I’m sure he paid for it later. I took the leftovers to work and the JMU students who worked in my department ate it all up and raved about it. Students will eat anything.
I have since adjusted the recipe to the proper amount of spice and tried it again (multiple times). Delicious! Ishaq is here for SPI again and Don made some yesterday. He only used lamb stew meat, onions, carrots and tomatoes for the basic stew. And he served it over rice. Here’s what his version looks like:
Read on for recipe and nutrition……