Last weekend we had some friends visiting from Italy. They traveled by car so it wasn´t quite sure at what exact time they would arrive. For this kind of occasion I like cooking a stew, because first of all you can prepare it in advance and second of all it does not really matter if you let it stew a little too long.
Since I wanted to prepare something not too usual and try something new, I decided to prepare a lamb curry. I bought a leg of a lamb at the butchers and ask him to remove the bone and cut the meat in 6-8 equally shaped pieces. Lean meat is not suitable for a stew, because it would simply become to dry. You need a streaky piece of meat, something like a leg, calf or shoulder. Meat, which has enough fat to become soft and tender during the long cooking process.
I can already anticipate that the result was delicious and since we did not finish all in the first place, we enjoyed it two days later as a leftover dish.
- 1 tsp coriander seeds
- 1 tsp black pepper
- 1/2 tsp cumin
- 2 star-anise
- 1 leg of lamb
- sea salt
- 3-4 garlic cloves
- 4 shallots
- 50 gr fresh ginger
- 3 stalks of lemon grass
- 4 Tbsp oil
- 3 Tbsp tomato purée
- 1 Tbsp mild curry powder (e.g. Madras)
- 500 ml vegetable stock
- 500 ml coconut milk
- 2-3 sweet potatoes
- 150 gr green beans
- 200 gr carrots
- 100 gr vine-ripended tomatoes (small)
- 2 spring onions
- 1 lime
- 1 bunch of fresh coriander
- If necessary remove some of the fat of the meat (not too much).
- Roughly grain the coriander seeds, black pepper, cumin and star-anise in a mortar.
- Rub the meat with the spices and the sea salt.
- Finely chop the garlic, shallots, ginger and onions. Cut the lemon grass in 2-3 pieces.
Heat up oil in a casserole.
- Roast the meat gently (medium heat) for about 3-4 minutes from all sides.
- Add the garlic, ginger, shallots, lemon grass, tomato purée and curry powder and roast shortly.
- Deglaze with the vegetable stock and add coconut milk.
- Put the stew in the preheated oven at 180 °C
- Peel sweet potatoes and carrots and cut in 1-2 cm pieces.
- Clean the green beans and blanch them shortly.
- Clean the spring onions and cut them
- Cut lime in four pieces
- After 45 minutes reduce the temperature to 160° and add the potatoes, carrots and beans and braise for another 30 minutes.
- Add the tomatoes in the last 10 minutes.
Take out the stew, drizzle some lime juice over it, add the choppped coriander and spring onions.
Enjoy the curry with some rice or simple pita bread.