Note: In addition to the sources listed under the recipe below for Lamb Curry, check out Mable Hoffman's Healthy Crockery Cookery for some simple recipes and Joy of Cooking for more complex recipes. And, of course, there's Gyro Sandwiches! If you have access to local farmers who make lamb sausage links, try substituting them for the cooked lamb. The casing should be removed. Delicious!
1. Lamb Cassoulet
Note: Most of my sources use northern beans. This recipe is a family favorite.
2 cps cubed leftover lamb
2 oz salt pork diced
1/4 cp finely chopped onion
1 garlic clove, minced
1 ½ cp dried lentils
3 cps chicken bouillon
3 cps tomatoes, canned
1 T chopped parsley
Saute pork, onion, and garlic til pork is crisp.
Add all remaining ingredients, except lamb.
Bring to boil, reduce heat, cover, simmer 2 hrs. Add lamb and pour into casserole.
Lucille "Ralph" Dorrington
2. Lamb Curry
Sources: Adapted from an old Meal Meister computer database, a recipe for Lamb Stew from epicurious.com, and Sunset Crockery Cookbook. Meal Meister cooks his lamb in a sauce of blended yogurt coconut, cinnamon, and cloves. Epicurious adds some frozen green peas at the end of the cooking. Sunset Crockery's recipe for lamb stew serves vegetables on the side and includes only mushrooms in the stew. We used "Greek Lamb Sausage" made by a local farmer and it was delicious.
2 lb Boned shoulder, leg, loin, or lamb sausage
1 t olive oil
1 onion, finely chopped
2-3 cloves garlic, minced
1 t peeled and minced ginger
1 T hot curry powder, or to taste
1/2 t salt
1/2 t ground nutmeg
3 carrots, sliced thickly
1 small fresh green chile such as serrano or jalapeno, seeded and diced
1 cp lentils, any color
1 1/2 cps canned tomatoes, chopped
1 cp red wine or beef broth
1. In large skillet, saute lamb cubes olive oil. (If using sausage, I removed the casing first, or it curls.)
2. Add onion, garlic and ginger and saute an additional 5 minutes.
3. Add remaining ingredients and bring to a boil. Reduce heat and cook for about an hour.
3. Moroccan Lamb with Couscous or Rice Source: Chile Pepper Magazine, Jan/Feb 1995; Gourmet Magazine, January,1998 Note: Although this recipe sounds complicated, it is not when prepared in stages: cook lamb mixture first. During the last half hour of simmering, prepare spice mixture and rice. When cilantro is not in season, you can substitute coriander seeds (from cilantro plant). Most Moroccan lamb recipes are served with couscous. We use rice only because it is more filling. Acorn squash cooked too quickly in first try. Next time, I will try a firmer squash like butternut, or add another type during the last 20 minutes of cooking. Gourmet Magazine uses quinces instead of squash and marinates the lamb cubes in red wine and garlic. For the lamb mixure: 2 lbs boneless lamb, trimmed of fat and cubed 2 med onions, sliced 2 cloves garlic, minced or crushed 1 bunch cilantro, tied together with a string or 1 t coriander seeds, freshly ground 1 t turmeric 2 T olive oil 2 qts water ½ cp Apricot-Jalapeno Jelly LINK 1 winter squash, peeled and parboiled LINK • Saute ½ chopped onions and all the garlic in olive oil in a heavy pot. Add lamb cubes, turmeric, cilantro or coriander, and jelly and stir constantly till jelly dissolves. • Add water simmer for 1 hour. For the spice mixture (1/2 hour before stew is finished) : ½ t cinnamon, or to taste 2 t ground ginger 2 T almonds, chopped 3 T honey ¾ cp raisins, currants, or dried cranberries 2 T cayenne or other hot peppers, ground • Saute remaining onions in 3 T butter. • When browned, add remaining ingredients and cook over very low heat for about 30 minutes. While spice mixture is cooking, make Spiced or Turmeric rice.