New Year’s Lamb Vindaloo

Spicy start to 2017. Trim a 2 lb. leg of lamb and cut into 1-2″ chunks. Dry on paper towels. In a stock pot, brown meat, in stages to assure browning. Sprinkle meat with garlic powder and ground black pepper. Stir. When browned, remove meat to a bowl. In the same stock pot, to the browned bits, add a little olive oil and brown 1 red and 1 yellow onion, sliced. Add 1 yellow or orange bell pepper, sliced. Brown. Add 2-3 jalapeño peppers, de-seeded and sliced. De-glaze with 1/2 cup chicken broth and stir. Turn off heat.

In a small bowl, mix 2 tsp. coriander, 1 tsp. turmeric, 1 1/2 tsp. ground ginger. Turn up heat and add 1-2 cans whole San Marzano tomatoes. Stir tomatoes with peppers and onions. Sprinkle half the spice mix over them. Add the lamb with any juices into the pot. Stir. Sprinkle the rest of the spice mix over the lamb and sauce. Stir. Bring to boil. Cover. Turn to low.

In a small bowl, mix together  1 tsp. cardamom, 1-2 tsp. cayenne, 1/4 tsp. ground cloves, 1 tsp. ground cinnamon, generous 2-3 tbs. sesame seeds. Can add 1 tbs. poppy seeds as well. In a small fry pan, heat 4 tbs. olive oil. Toast spice mix in the olive oil, stir and when hot, pour into stock pot. Add a little water to the fry pan to get any leftover spices, scrape and add to pot. Stir spices and olive oil into lamb and tomatoes thoroughly. Bring back to boil. Cover. Simmer on low for 2-3 hours.

An hour before serving, add raw carrots, chunked; small or diced potatoes; and/or large cauliflower florets. Serve when vegetables are cooked tender but not mushy. Can add a handful of frozen peas until tender, a couple of minutes. Stir and serve in large bowls with naan and chutneys.

Advertisements

Lamb Curry

In a small bowl, mix together: 2 tsp. coriander, 1 tsp. turmeric, 2 tsp. garlic powder, 1 1/2 tsp. ground ginger. In another small bowl, mix together: 2 tsp. cayenne, 1 tsp. cardamom, 1 tsp. cinnamon, 4 tsp. sesame seeds, 1/4 tsp. cloves.

Clean and cut 2 leeks into wide slices. In a dutch oven, brown in a little olive oil. Add 2 lbs. boneless leg of lamb cut into 1″ cubes. Brown on all sides. Add 1 onion, coarsely chopped. Add 1 sweet bell pepper, 2-3 jalapeño peppers julienned. Stir together all ingredients. Sprinkle the mix of coriander, turmeric, garlic powder and ginger over the mixture and stir. Add 1 can whole tomatoes. Stir and bring to boil. Cover and turn to low heat.

In a small fry pan, heat 3 tbs. olive oil. Add the cayenne, cardamom, cinnamon, sesame seeds, cloves mix. Stir until seeds are toasted. Uncover pot and pour hot spices in and stir thoroughly. Deglaze the fry pan with some chicken broth and pour residual spices and broth into the lamb. Stir. Cover and simmer for 2 hours.

Add 4-5 potatoes, peeled and cut into 1″ cubes. Stir into lamb pot. Cover and bring to boil, then turn down to simmer for an hour or so until potatoes are tender but firm. Add 1-2 cups thawed frozen peas. Stir in and simmer for another 15 minutes.

Serve with plain yogurt, chutneys, naan.