Fox Trot Farm Lamb Curry
This is a delicious curry recipe using our lean Fox Trot Farm ground lamb.
Equipment
- large nonstick skillet
Ingredients
- 1 tsp ground ginger
- ½ tsp ground coriander
- ½ tsp ground cayenne pepper
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 8 grinds black pepper
- 1 tsp all purpose flour
- 1 pound Fox Trot Farm Lean Ground Lamb
- 1 bunch scallions, white and green parts sliced separately, about ⅓ cup each
- ½ stick celery, minced
- 1 medium carrot, peeled and minced
- 1 medium jalapeno pepper, ribbed, seeded, and minced (optional)
- 2 cloves garlic, minced
- 16 ounces chicken or vegetable stock, low sodium
- Salt to taste
- Greek yogurt
- scallion greens, fresh herbs such as cilantro, mint, parsley, etc.
Instructions
- Combine all the dry spices with the flour. Set aside.
- Brown the Fox Trot Farm ground lamb in a large nonstick skillet, adding no extra fat. Drain and reserve drippings.
- Return meat to pan with 2 tablespoons of the drippings. Stir in the veggies and saute till they start softening.
- Stir the spices into the meat mixture until the spices are all moist, then pour in the stock. Stir to distribute evenly.
- Uncovered, simmer the contents of the skillet for 20-30 minutes, or until the sauce is reduced and the meat is tender.
- Taste and, if desired, add salt to your liking.
- Serve over your favorite rice and top with a dollop of Greek yogurt. Scatter sliced scallion greens and fresh herbs over all.
- Enjoy!
Notes
Farmer Bob and I love spicy food, so we like the extra heat from the jalapeno pepper. The Greek yogurt and herbs balance out the heat. If you don't like it quite so spicy, then make it without the jalapeno pepper and it will be just mildly spicy. You can also reduce the amount of ground cayenne pepper. Be careful to wait till the end to add salt because the sauce reduces and, depending on how much salt is in your stock, you might end up with sauce that is too salty.