Spicy Lamb Curry with Apples and Potatoes
This delicious recipe from Jacques Pepin uses lamb breast that is flavorful and tender. The apples adds a delightful sweetness and the potatoes makes it hearty. Yum!
Equipment
- Heavy Bottom Pan, or a Dutch Oven Braiser
Ingredients
- 2 rack Lamb Breasts
- 2 Onions, chopped
- 2 Apples, cored and coarsely chopped
- 2 Tbs Curry Powder
- 1 tsp Chilli Powder
- 2 Tbs Tomato Paste
- 2½ tsp Kosher Salt
- 3-4 cups Water
- 3 Green Onions, sliced finely Optional for garnish
Instructions
- To start, gather all the ingredients. Place heavy bottom pan on stovetop.
- Wash and pat dry the lamb breasts. Trim and remove most of the visible fat from the top of the lamb breasts, leaving the fell, or pink skin on top. Next, cut each piece of breast between the ribs.
- Arrange the lamb ribs in one layer in the pan, and cook them over medium heat for about 20 minutes. Cover the pan. Turn the lamb pieces occasionally, until all the surfaces are well browned.
- Start preparing the other ingredients. Trim and chop the onions. Core and coarsely chop the unpeeled apples. Peel and quarter the potatoes. Cut larger potatoes into smaller pieces so that they cook evenly. Slice the green onions, or other greens (if using). Set aside.
- When ready, transfer the ribs to a plate, and discard the fat from the pan. Add the prepared chopped onions to the pot and stir for a minute. Then place the browned lamb ribs back in the pot.
- Add all the remaining ingredients - chopped apples, curry powder, chili powder, tomato paste, and salt to the pan. Mix well, and add 3 cups of water, or slightly more until most of the lamb pieces are covered.
- Bring to a boil. Then, reduce the heat, cover, and simmer gently on low heat for approximately 30 minutes.
- Finally, add the potatoes to the pot, stir and cook for another 30 minutes, until the potatoes are soft.
- If desired, top the hot curry with chopped green onions and serve immediately.
Notes
Tip 1: The curry taste delicious served with cooked rice, crusty bread, roti or naan.
Tip 2: Leftover tastes even better the next day! I always make a big pot so that we will have leftovers for the next day.
Tip 3: I like to serve creamy curry with something crunchy and refreshing like lightly blanched broccoli florets, a small romaine lettuce salad, or sliced fresh green cucumber and juicy chopped tomatoes.
Tip 4: There will be a lot of rendered lamb fat. You can toss it away, or use it in the classic Shepherd's Pie, or make a sublime roasted potatoes with rosemary with the leftover fat. Ideas to consider!
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