Cardamom-Curry Lamb is a French recipe with a Middle Eastern flair. You will love the scent of it cooking in your kitchen. Serve it with a salad and some crusty bread.
Hi. It’s Lois in the kitchen at Recipe Idea Shop. Don and I went to the Harrisonburg Farmers Market yesterday. It was fun. We bought a few vegetables, some flowers, a couple of doughnuts, and an organic lamb shoulder. I made a couple of meals with the lamb today and Lulu (our dog) chewed on the bone for about an hour. I made a broth of the bones (before I gave it to Lulu, of course) and picked all the remaining meat off it to use in my Turkish Lentils with Lamb and Carrots. We will have that for supper tomorrow (can’t wait!).
With all the spices, I thought this would be very spicy, but it wasn’t. It was just a bit spicy with a little sweetness. Excellent!
Before I boiled the bones, I trimmed all the fat off the shoulder and cut the meat into one-inch cubes to use in the Cardamom-Curry Lamb. This recipe comes from Dorie Greenspan’s Around My French Table cookbook (one of my favorite cookbooks).
What You Need
You need a couple of knives, cutting board, measuring cup and spoons, and a good pot like a Dutch oven. Do yourself a favor and buy the best kitchen tools you can afford.
Cardamom-Curry Lamb Recipe
A fragrant and flavorful lamb curry stew.
- 1 teaspoon dried mint or 1 small bunch of fresh mint (about 6 sprigs, stems tied in a bundle, leaves chopped)
- 4 tablespoons olive oil
- 2 large onions (finely chopped)
- 6 cloves garlic (minced)
- 2 tablespoons curry powder
- 1/4 teaspoon ground cardamom
- 4 pods cardamom (crush pods, use seeds only)
- 3 pounds boneless lamb shoulder (fat removed, cut into 1-inch cubes & patted dry)
- Salt and pepper to taste (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper)
- 3/4 cup water
- 1 1/2 teaspoon honey
- 3 dried figs (quartered)
- 3 tablespoons golden raisins
- 9 small potatoes (peeled and quartered)
- 3 tart-sweet apples (Gala or Fugi, peeled, cored and cut into 1-inch pieces)
- Pour 2 tablespoons of olive oil in a Dutch oven and heat it over low heat.
- When it's hot, add onions, garlic, curry, and cardamom (both).
- Cook until the onions are translucent (about 10 minutes), stirring periodically.
- Add the lamb and cook until the lamb changes colors.
- Add more olive oil if it starts sticking.
- Season with salt and pepper (I used my grinders and put in 5 turns of each).
- Add 1/2 the dry or chopped mint, honey, figs and raisins.
- Scatter the potatoes and apples over the mixture, and bring to a boil.
- Reduce the heat to a simmer; put a piece of aluminum foil over the casserole (this helps retain moisture), and cover it with a lid.
Simmer for 90 minutes (or maybe a little less), or until the meat and potatoes are tender.
- Taste the juice and add more salt and pepper if desired.
- Sprinkle casserole with remaining mint.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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