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Bahamian Lamb Curry

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains, Dairy Bahamian Burt, Wolf 1 servings

INGREDIENTS

1/4 c Vegetable oil
2 lb Boneless lamb shoulder* or beef chuck; trimmed of fat and
; cut into 1-inch
; cubes
2 tb Butter
1 c Finely diced onion
1/2 c Finely chopped celery
3 Cloves minced garlic
3 tb Curry powder
1/2 ts Ground cumin powder
1 tb Tomato paste
4 c Chicken broth
1/4 ts Dried thyme
1 Bay leaf
2 c Peeled carrots; cut into 1/2-inch
; dice (4 medium)
3 c Peeled; all-purpose
; potatoes, cut into
; 1/2-inch dice (1
; 1/2 pounds)
1/2 ts Salt
3/4 c Coconut milk; regular or light
2 tb Fresh lime juice
Salt and freshly ground black pepper
1/4 c Chopped cilantro; for garnish,
; optional
Cooked rice and cilantro for serving

INSTRUCTIONS

* If you can't find boneless lamb shoulder, buy 3 to 31/4 pounds of
lamb shoulder chops. When you get them home, cut out the bones and
remove as much of the fat as possible. Cube the remaining meat into
1-inch dice.
In a saucepan large enough to hold the lamb in a single layer (or in
batches) over moderate heat, heat the oil. Pat the lamb cubes dry with
paper towels and brown them, over medium high heat, for about 10
minutes until brown on all sides. As each batch is done, remove them
to a bowl.
When the lamb is brown, discard the fat from the saucepan and replace
it with the butter. Melt the butter over moderate heat, then add the
onion and celery and cook uncovered, stirring once or twice, for
about 5 minutes or until tender. Add the garlic, curry powder and
cumin and saut. for about a minute to cook the spices.
Add the tomato paste to the curry, then whisk in the chicken broth,
thyme and bay leaf. Return the lamb to the saucepan and add the
carrots and potatoes and season with 1/2 teaspoon of salt. Bring the
liquid to a boil over high heat, cover and simmer, over low heat,
with the lid ajar, for 1 to 1 1/4 hours or until the lamb and the
vegetables are tender.
Strain the solids, and thoroughly degrease the juices. Discard the
bay leaf and return the degreased juices to the saucepan. Over high
heat, boil the juices down until 1 cup remains. Add the coconut milk,
return the meat and vegetable solids to the pot and simmer the stew
to reheat. Stir in the lime juice and season with salt and pepper to
taste. Serve over plain boiled rice and garnish with cilantro.
Converted by MC_Buster.
Per serving: 1360 Calories (kcal); 129g Total Fat; (81% calories from
fat); 28g Protein; 36g Carbohydrate; 62mg Cholesterol; 4575mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2
Fruit; 24 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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