Dave’s Green Curry Lamb Stew
The last few posts of mine have focused on curry recipes. I can’t get enough of curry. I’m not really a fan of heat, but I like my mild spices layered and infused for a perfect blend.
My husband is the curry star in our house and this is one of his creations. Here he has borrowed various Indian styles to make a delicious and fairly traditional lamb stew. This recipe is a little more complicated than the previous recipes. Please do let me know if you like it as I have a couple more recipes similar to this that I’d love to share with you.
Ingredients for marinade
- 20-30 plain unroasted cashews
- 4tbsp thinly sliced dried coconut
- 1 inch piece ginger chopped
- 3-6 garlic cloves
- 4 green chillies
- 2 cups fresh cilantro
- 1/2 cup of water (or cream if you like)
- Blend these ingredients into a fine paste
- Take 1.5lbs lamb from shoulder or leg cut into 1-inch square pieces, remove almost all of the fat, thoroughly coat the lamb in the paste and marinate overnight in fridge.
- Allow lamb to come up to room temperature before adding to the dish.
Directions for stew:
- put 3 tbsp of oil in the pan and heat till warm
- take 3 green cardamom, 1inch piece of cinnamon stick, 2 cloves and break up roughly with a mortar and pestle
- cook for (2min) on low heat then add 1 diced onion and cook until onion is soft (15min)
Further Ingredients and Directions for Stew
- 2 tomatoes cut in quarters or eights
- 1/2 tsp cayenne
- 1 tsp paprika
- 1 tsp tumeric
- 2 tsp garam masala
- 1tsp freshly ground cumin seeds
- 1tsp freshly ground coriander seeds
- cook together till tomatoes are soft and beginning to fall apart (5 min)
- add the lamb and its marinade making sure to thoroughly stir all the ingredients
- add 2 cups of water and thoroughly stir all ingredients till fully mixed
- turn heat on high and let stew come to a boil, cook at this temp (5-7min) constantly stirring so that it does not stick to the bottom and burn (if it burns it is ruined!)
- now turn the heat back down to simmer and let stew continue to cook for 45min – if mixture becomes too thick add more water
- serve over rice with naan on the side
- garnish with fresh chopped cilantro and a squeeze of lime
If you prefer a not-too-spicy curry ,use less green chillies and omit the cayenne. Bon appetit!