Thread: Lamb stew curry
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JRStern JRStern is offline
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Default Lamb stew curry

On Thu, 26 Feb 2015 17:56:50 -0600, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> On Friday, February 20, 2015 at 4:08:41 PM UTC-8, cshenk wrote:
>> > It's cold here too so I have a mix of lamb bits (all bone in,
>> > shoulder and 'stew' cuts) going in a curry sauce.
>> >
>> > Not fancy at all today. I took my last 3 cups lamb bone broth and
>> > added 3 packets of turkey gravy (hey, dont scream, it was handy)
>> > then about 1.5 lbs of the meat and 2 TS hot Jamaican curry mix and
>> > about 1 ts white pepper. Made up the water until covered (maybe 2
>> > cups more added)
>> >
>> > Letting it simmer on low to go with rice later. It's one of those
>> > dishes better the second day as it totally melds...
>> >

>>
>> Considering this is a fave and not an experiment, perhaps I should say
>> nothing, but... for lamb curry I always like a LOT of cumin. And if
>> you are looking to make a sauce I always use whole milk yogurt. (Greek
>> yogurt is a little too thick, unless you just stir some in near the
>> end of cooking.

>
>No problem! I am also looking for variation. My normal doesnt cheat
>that much with gravy packets. It's just what i had that day but knew
>it would be close enough to match.
>
>The curry blend in this case makes cumin nt work but if i omitted the
>curry blend and went more a yougurt mix, cumin seed would be
>*wonderful* in that!
>
>That makes me think I might be able to make a separate small sauce of
>cumin and yogurt to top the Lamb with, then gently warmed together for
>lunches...
>
>
>Humm! Thanks! Like many in the USA, I am a bit new to lamb and not
>always sure how to work with it.


Well curry takes it in a non-mediterranean direction, and actually
sounds delicious, in general lamb is very versatile and can support a
lot of different treatments. Greek/middle-eastern tends to leave it
pretty plain with a few spices and a dip, which is plenty good, but
I've had Chinese treatments too, certainly "Mongolian lamb" wok-fried
with scallions, others have lamb with mint jelly, etc. Greek/American
lamb chops are just broiled with a little salt and pepper and served.
I could live on lamb Merguez sausages, heavy with whatever it is in
"merguez", cumin and sumac and/or fennel and coriander and garlic and
paprika and cinnamon (?) and you name it.

J.