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
- 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
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)
In a large dutch oven pot, over medium flame, heat the oil.
Add the onion and sauté for five minutes until translucent.
Note: The onions should be opaque in color)
Add the scallions and garlic. Cook for two minutes until fragrant.
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.
Add the lamb and lime juice. Stir and cook for up to five minutes to incorporate the spice mixture.
Add the tomatoes and continue to cook until the tomatoes start to break-down - up to ten minutes.
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.
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.
Plate and serve over rice if desired.
You can also add potatoes to this dish and cilantro.