Featured Foodie Friday: Cooking With Michele
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.


Caribbean Lamb Curry
Ingredients
- 2 pounds lamb shoulder boneless and cubed
- 1 large onion diced small
- 1/2 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
- 1/2 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
Instructions
- 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.
Notes
1 Year Ago: Turkey & Spinach Stuffed Shells
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Thanks Jen!
Wow, beautiful looking dish! Coconut milk and curry, a devine combination!
I would not say no to this of you offer me a plate 🙂 Really, this looks delicious. I’m printing the recipe and will try it soon.Thanks for sharing.
This looks amazing.
Looks very good, and I bet it tasted as good as it looked as well …..