As much as I love food cooked outdoors this time of year, there are times that I want something a bit more in the “comfort” food category that’s been simmered on the stove.
Like today’s recipe for curried lamb.
Even though it’s a “simmered” dish, it doesn’t take too long to prepare.
The other thing I enjoy about this recipe is you can substitute other ground meats if lamb is not to your liking. Ground beef, pork or chicken also work.
The following recipe serves six, but if you add a can of chickpeas and some blanched cauliflower, you could easily feed eight to 10 people when accompanied with some fluffy basmati rice.
I like to garnish with a handful of chopped cilantro and mint from the garden.
Leftovers are even better when reheated the next day.
- 2 tbsp (25 ml) vegetable oil
- 1 tbsp (25 ml) butter
- 2 onions, diced
- 1/2 stick of cinnamon
- 2 tsp (10 ml) cumin seeds
- 1 tbsp (15 ml) curry powder or garam masala
- 1 tsp (5 ml) turmeric
- 1 28 oz. (796 ml) can of diced tomatoes
- 1 small green chili, cut in half
- 2 cloves garlic, minced
- 1 tbsp (15 ml) minced ginger
- 1 lb. (500 g) ground lamb
- Salt and pepper to taste
- 1 cup (250 ml) frozen peas, thawed
- Juice of 1 lemon
- Cilantro and mint for garnish