Lamb meat was considered a delicacy during my childhood. We used to refer to this delicately delicious high-protein meat as mutton. One of my Dad’s trade was a butcher, so needless to say, we always had the freshest of lamb. Lamb is a meat rich in vitamins that is usually overlooked – it’s rich in protein, omega-3, iron, vitamin B12 and zinc to name a few. One of the reasons, many people don’t seam to like lamb, is that it can taste gamy when it is not freshly butchered. The way I get rid of that taste is by soaking it in cold water with fresh lemon juice. For this recipe, I used a coconut curry broth which adds depth to the rich flavor of lamb. For those of us who don’t typically like lamb this is a recipe you need to try. The loads of rich spices – curry, turmeric, allspice – and coconut milk truly enhances the taste of the lamb. This dish goes well with a plain or simple rice.
I encourage you to try this recipe and share your feedback. Thanks for visiting my Blog!
Lamb Loin Simmered in Coconut Curry Broth
Ingredients
- 2 pounds lamb loin
- 1 lemon juiced
- 1 medium onion sliced
- 6 cloves fresh garlic minced
- 4 scallions (reserve one for garnish) chopped
- 1 teaspoon madras curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon allspice
- 1 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 of a lime juiced
- 5 plum tomatoes quartered
- 1 can chickpeas (15 ounces) rinsed
- 1 can coconut milk (13 ounces)
- 2 cups hot tap water
- 1 head cauliflower florets removed and discard the hard core
- 3 tablespoons extra virgin olive oil
Instructions
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Clean the lamb - pour the lemon juice on the lamb and add cold tap water to cover the meat. Allow the lamb to sit in the lemon water for up to 1/2 hour.
(Note: This process removes any gamy taste)
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In a large dutch oven pot, over medium flame, heat the oil.
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Add the onion and sauté for five minutes until translucent.
Note: The onions should be opaque in color)
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Add the scallions and garlic. Cook for two minutes until fragrant.
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Add the spices - curry powder, turmeric, cumin, allspice, salt and black pepper. Stir to combine with the onion mixture. Cook for up to three minutes until fragrant.
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Add the lamb and lime juice. Stir and cook for up to five minutes to incorporate the spice mixture.
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Add the tomatoes and continue to cook until the tomatoes start to break-down - up to ten minutes.
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Add the chickpeas, coconut milk and water. Stir. Cover and bring to a boil. Lower the flame to low simmer and cook for two hours until the meat is fork tender.
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Add the cauliflower florets and stir to combine with the lamb. Turn off the flame and allow to sit for up to fifteen minutes to allow the cauliflower to tenderize.
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Plate and serve over rice if desired.
Recipe Notes
You can also add potatoes to this dish and cilantro.
