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!
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