April 10, 2013
Makes 4 servings. Recipe is by Melinda Winans, Baton Rouge. She says doubled or even tripled, this dish is perfect for a buffet and is traditionally served with an array of condiments.
11/2 lbs. lamb shoulder, cut into 11/2-inch cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup all-purpose flour
4 tbls. unsalted butter
1 large onion, sliced
1 cup chopped bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 tbl. curry powder
1 tsp. freshly grated ginger
1 cup chicken stock
1 medium carrot, chopped
1 cup plain, low-fat Greek yogurt (at room temperature)
Condiment choices: chopped nuts; mint jelly; chutney; coconut toasted with butter and powdered sugar; raisins; chopped boiled eggs; bacon; green onions; pickles; shaved ginger; bananas; tomatoes with mint and olive oil; cucumbers in yogurt and honey; and sambal (Asian chili sauce)
1. Season lamb with salt and pepper and dredge in flour. Over medium-high heat, melt butter in a large skillet. Sauté lamb and remove to a bowl.
2. To same skillet, add onion, bell pepper, celery and garlic. Sauté until vegetables are tender.
3. Add lamb, curry powder and ginger. Stir in chicken stock and carrot. Cover and cook over low heat for 1 1/2 hours or until meat is tender, stirring occasionally. Add more stock if liquid evaporates too fast. Uncover, stir in yogurt and, over very low heat, cook 5 more minutes.
4. Serve lamb over rice and offer at least 3 condiments.