Potato-Crusted Lamb Curry
Potato-Crusted Lamb Curry
Ingredients
- 4 star anise
- 2 cloves
- 2 sprigs thyme
- Cheesecloth
- 2 onions, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 3 tablespoons (45 ml) curry powder
- 1/2 teaspoon (2.5 ml) ground ginger
- 3 lb (1.5 kg) shoulder or leg of lamb, 11/2-inch (4-cm) cubes
- 1 cup (250 ml) chicken broth
- 2 cups (500 ml) carrots cut into 1/4-inch (1-cm) slices
- 3 cups (750 ml) turnip cut into 1-inch (2.5-cm)
- 1 tomato, cut into 1-inch (2.5-cm) cubes
- 4 potatoes, peeled
- salt and pepper
Instructions
- Place the star anise, cloves and thyme in one layer of cheesecloth. Tie in a bundle. Set aside.
- In a saucepan, soften the onion and garlic in the butter. Add the curry powder, ginger and meat. Coat with the spices. Season with salt and pepper.
- Add the broth, carrots, turnip, tomato and spice bundle. Bring to a boil and simmer over medium heat for 30 minutes. Remove the spice bundle. Adjust the seasoning. Set 60 ml (1/4 cup) of sauce aside. Transfer the curry in a 33 x 23-cm (13 x 9-inch) baking dish.
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- With a mandolin, thinly slice the potatoes and arrange in a rosette on the lamb. Drizzle with reserved pan juices. Season with salt and pepper. Bake for about 2 hours.
Potato-Crusted Lamb Curry