Lamb and Carrot Curry
This curry is just as nice with other cuts of lamb, like shoulder chops or stew meat. We recommend the Mauritian Masalé, but it’s also great with a classic Madras curry or, for a kicked-up version, Jamaican curry.
Ingredients
- 6 Tbsp coconut oil
- 4 onions, quartered
- 2 lamb shanks
- 1 tsp turmeric
- 1 tsp cumin
- 2 tsp coriander seed
- 1 Tbsp Mauritian Masalé or other curry
- 1 tsp Garam Masala
- 6 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- 10 curry leaves
- 1 cup coconut milk
- Salt to taste
- 2½ lbs medium carrots
Method
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1
Preheat oven to 350°F. Heat an ovenproof pot on medium. Add coconut oil, onions and meat, then cook until golden.
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2
Grind spices and add to the pot with garlic and ginger. Cook for 1 minute and add coconut milk. Salt.
-
3
Cover and cook until steam escapes from under the lid. Place on the center rack of the oven and cook for 1 hour, then place carrots around the shanks and cook 30 minutes more. Let stand 30 minutes before serving.
A variation of the Bison and Turnip Curry from The Spice Trekkers Cook at Home
