Today is an exciting Featured Foodie Friday for me; it is my mom! After reading this post it will all make sense. My mom is a world traveler foodie, just like me; where do you think I got it? She worked at IBM for 25 years before deciding to quit and start her own private culinary classes business, Cooking With Michele. Check her out and if you are interested in taking classes or going on her yearly trip to cooking school in Italy let her know, she would love to have you. So there you are, I am proud to introduce my mom, Michele with her Caribbean Curried Lamb recipe this week.
Caribbean Curried Lamb
What a thrill to be guest posting for my daughter! I can’t tell you how exciting it is for me to see Jenny blossoming as a foodie and cook. While many of my friends say she’s following in my footsteps in the food world, the reality is she is much more creative, adventurous, and accomplished at her age than I ever was. I don’t think she does a lot with lamb – probably because she’s in Hawaii right now and can’t steal lamb from my meat freezer! – but I think she’ll like this curry dish and hope you do too.
Lamb Curry was the last meal I had in Grenada after my 12 day Caribbean sailing adventure. It was tender, savory, and served over a fragrant rice. I’ve been craving it ever since, but just now got around to creating my own rendition of this Caribbean classic.
You start by marinating your lamb cubes overnight along with some diced onions and chiles for heat. Some recipes call for Scotch bonnet chiles in this, but I can tell you that I just used some poblano peppers from my CSA farm that had more heat than usual and it was the perfect level of spiciness.
The next day you simply saute the meat and vegetables in some coconut oil (see note – or canola oil if you don’t have coconut), then add garlic, coconut milk, and stock and let it simmer for a couple of hours until really tender. I like to simmer it uncovered so that the liquid evaporates and thickens some, but if your batch is getting too dried out, just cover the pan. Serve this over some jasmine rice and maybe even with a Pineapple Upside Down Cake for dessert!
- 2 pounds lamb shoulder, boneless and cubed
- 1 large onion, diced small
- ½ cup finely diced chile peppers (I used a poblano that was a bit hotter than usual)
- 1 bunch scallions, chopped
- 3 tablespoons curry powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2-3 tablespoons coconut oil (see note)
- 2 cloves garlic, minced
- 1 can chicken stock
- 1 can lite coconut milk
- limes, for garnish
- chopped cilantro, for garnish
- Combine lamb, onion, peppers, scallions, curry, salt and pepper together and toss to coat meat and vegetables with spices. Pour into a covered container or Ziploc bag and refrigerate overnight.
- After meat has marinated for 12-24 hours, heat coconut oil in a large skillet over medium high heat. Add the meat and vegetable mixture and brown for 5 minutes. Add garlic and cook for 1 minute more, then pour in stock and coconut milk. Bring to a boil, reduce to simmer, cover, and cook until very tender and thickened, about 2-3 hours. Adjust seasoning by adding more salt or curry powder as desired.
- Serve over fragrant rice and garnish with limes and cilantro.
This makes me wish I was at home in Colorado to eat all my mom’s delicious food! Thanks for being a part of my Featured Foodie Friday Mom! If you or somebody you know would like to be a part of Featured Foodie Friday please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!
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