Lamb Curry Dish and accoutrements...

I will say that all this looks very complicated to prepare, but really I think it wasn't terrible. It must have taken maybe a half hour to get everything ready, including thawing the lamb roast and trimming it. It just needs about an hour to cook, so you have to make it on a day when you have time. I thought it was great and totally worth it all, but like I said, the others in my house were less impressed. I hope you like it if you try it! Also, I guess some people use tumeric as a substitute for saffron if you don't have any.

Oh, and Becca, in case you don't see my comment, for the enchilada sauce recipe, try Enchilada Sauce Recipe under the recipes label. :)

1 lb boneless lamb stew meat - we bought some kind of less expensive lamb roast and cut it up into smaller chunks
Salt & pepper (to taste)
1/4 cup oil to saute (we used olive...)
1 medium sweet onion, diced small
2 Tbs minced fresh peeled ginger
1 Tbs minced garlic (we always use more)
2 large tomatoes, diced, with juices... I think it would be good with at least one more
2 largish peeled parsnips, about 1/2 inch diced (enough to replace about 3 medium potatoes)
1 cup peas (we used frozen)
Curry powder to taste
Cayenne pepper to taste (optional, we did not use any...)

Season lamb, and brown in oil over med-high heat, about 5-8 minutes. Set meat aside. Reduce heat to med-low and add onion and curry powder and salt (and pepper) to taste. Stir frequently until onion softens. Add ginger and garlic and stir continuously about 2 minutes. Return meat and add 2 cups water and tomatoes. Increase heat to med-high and bring to a boil. Reduce heat, cover, and simmer for 30 min. Add parsnips and cook, covered, until lamb and parsnips are tender, about 30 more min. Add peas and cook until heated through. Adjust seasoning if desired. Serve with cucumber yogurt sauce and saffron scallion cous cous (and mango chutney if desired.)


Cucumber Yogurt Sauce
2 cups plain yogurt
1 medium cucumber, peeled, seeded, and coarsely grated (we put our in the food processor)
3/4 tsp salt
3/4 tsp ground cumin
dash of cayenne if desired

Mix all ingredients together and chill at least 15 minutes, but up to 3 days.


Saffron Scallion Cous Cous
1 cup cous cous
2 Tbs olive oil
1 cup chicken stock
1/2 tsp saffron threads, lightly crushed
salt and pepper
7 scallions (white plus 3 inches of green, about 1 cup) thinly sliced

Drizzle olive oil over cous cous in a heatproof bowl. Rub grains or stir until all coated with oil (about 2 mins.) Bring chicken stock just to a boil. Remove from heat, add saffron, stirring. Add half to the cous cous, keep the rest warm over low heat. Stir and fluff cous cous with a fork. Cover bowl and let sit for 5 minutes. Add the remaining stock, fluff and cover for 5 more minutes. Season to taste and stir in scallions just before serving.

All recipes here are adapted from Food To Live By by Myra Goodman.