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August 1, 2012

Lamb Curry

Lamb Curry ~ Looking for a warming, comfort dish ? Try this Lamb Curry ! #CurryDish #LambCurry #ComfortFood

We are freezing ! Every bone in my body feels frozen...at least it's our last month of Winter, but I have a feeling this is going to be one heck of a long month.

The past week the temperatures were up a bit, but all of a sudden it's taken a dive again. All I want to do, is crawl into bed with my electric blanket and read or sleep.

It's too cold to THINK what to make for dinner, nevermind actually go to the kitchen and cook!

Most of my bloggy friends are in the United States and I envy them so much at the moment, summer vacations, summer foods ... wonder if it'll work out a lot if I move from country to country following the Spring Season ... Yeah, I suppose it could be a little above our finances {Anyone perhaps knows whether Bill Gates might be looking for a mistress to spoil..?... ok, a tealady, then? }

I think Spring is my favorite season .. how about you? Summer - too hot/ Winter - too cold/ Autumn - everything goes brown and dead ... no, Spring it is.

Which brings me to my recipe today - Comfort Food !! I think we had this dish at least once a week during this Winter.  I make this in my pressure cooker but it can easily be done in an ordinary pot, it'll just take a bit longer.

Lamb Curry

sligtly adapted by me from a recipe in one of my favorite cookbooks by Christelle Erasmus GESINSKOS

2 t Curry Powder
1/2 t Ground Ginger
1 TB Turmeric
2 TB Margarine
3 Large Onions, chopped
1 Green Bell Pepper, chopped
1.2 kg Lamb Knuckles or Neck
4 TB Chutney
2 TB Apricot jam
1 TB Vinegar
1 t Sugar
2 t Salt
1 cup Water
4 Bay Leaves
4 Carrots, diced or sliced into rings
1 Can (410g) Peas, drained
1 kg Baby Potatoes, peeled
1 can (410g) Beans in tomato sauce

1.) Place the Curry Powder, Ginger and Turmeric in a pressure cooker - heat on low until the spices are just warm, careful not to burn. Add the Margarine, Onion and Green Bell Pepper - Cook for 3-4 minutes and add the Lamb meat.
2.) Mix the Chutney, Apricot Jam, Vinegar, Sugar, Salt and Bay leaves with the Water - Add to the pressure cooker. Pressure cook 30 minutes.
3.) Remove the pot from the stove, release pressure and add the Carrots, Potatoes and Peas - mix gently and return to pressure cook another 20 minutes.
4.) Remove from heat, release pressure and stir in the can of Beans.

Serve with lots of rice.


7 comments:

  1. It's winter here too. This curry will be just the thing. Nice combination of flavours. Cheers

    ReplyDelete
    Replies
    1. Thank goodness it's Winter somewhere else as well! Thought I'm the only one from the South ;-)
      Linda

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  2. Spring is my favorite season! It's so hard to imagine winter right now - we're in the 90s here! Your curry looks fantastic! Thank you for sharing at All my Bloggy Friends.

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  3. Thanks so much for sharing this great recipe on Marvelous Mondays!

    Julie

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  4. Thanks for sharing on Southern Sundays!

    ReplyDelete
  5. Yum, thanks for linking this in Linda. Have a great week.

    PS Next week's Food on Friday is all about soup.

    ReplyDelete
  6. Thanks for linking this in to the Curry edition. Lamb curry always hits the spot.

    ReplyDelete

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