Curry has been an acquired taste for me. I didn’t like it the first few times that I tasted it. The spiciness didn’t help; and I found myself blanching at the sight of it. It changed when a few of my colleagues decided to eat out at a Persian restaurant near my first office building. I fell in love with their curry stew and I haven’t been myself since. It was my husband (boyfriend back then) who was happy about it. We were finally able to eat at one of his favorite restaurants, which served Indian food.
Check out what our friends from Mr. Food have to say about this recipe:
“Coconut milk and curry powder are the secret ingredients that make this lamb stew so succulent and satisfying. You won’t believe how tender the lamb is, especially without a long cooking time.”
If you are a fan of savory and rich curry, then you will surely enjoy this. The flavors are not subtle-they are there for you to enjoy wholeheartedly. I recommend this recipe for those who want to enjoy a little twist in their usual meal.
Ingredients
- 1 tablespoon Land O Lakes butter
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons Golde Medal all-purpose flour
- 2 tablespoons McCormick curry powder
- 1/4 teaspoon McCormick ground ginger
- 1/4 teaspoon McCormick ground red pepper
- 1 teaspoon Morton salt
- 2 pounds boneless leg of lamb, cut into 1-inch chunks
- 1 (15-ounce) can Goya coconut milk
- 1 (9-ounce) package Green Giant frozen cut green beans, thawed
Instructions
- In a soup pot, melt the butter over medium heat. Add the onions and garlic and saute for 3 to 4 minutes, or until tender, stirring occasionally.
- Meanwhile, in a large bowl, combine the flour, curry powder, ginger, ground red pepper, and salt; mix well. Add the lamb chunks and toss until well coated.
- Add the lamb to the pot and cook for 6 to 8 minutes, or until browned, stirring occasionally.
- Reduce the heat to medium-low; add the coconut milk and green beans and simmer for 10 to 15 minutes, or until the lamb is fork-tender. Serve immediately.
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Quick Tip: Serve this dish over saffron rice if desired.
Thanks again to Mr.Food for this amazing recipe.
