Good food takes time. This is true in every sense of cooking good food. Eating a hearty and filling dishes denote patience in preparation to squeeze out the full flavor of a food. Slow cooking makes a healthier way of preparing food especially on tougher cuts of meat as the blending of slow moist heat, steam, and length of cooking destroy any harmful compounds and bacteria which makes it a safer process and a great way to tenderize any meat to enjoy. You can savor every bit of the meat and vegetables that are cooked slowly as the natural juices come out from it are more flavorful and delicious. The slow cooked lamb curry is a perfect dish that you can cook in a slow process. It will give the lamb the chance to emit its unique taste and absorb the flavors from the curry and other seasonings.
It has a mild spiciness to this recipe to suit the taste of the entire family but if you are a family who can tolerate a good spicy food, you can always adjust by all means the heat on this dish. This piquant dish is ideal to serve not only on a get-together or big family gathering but also as an intimate dinner for two or for a potluck in your place of work and office or a food to bring to a party. Another great idea is to cook it in big portions then divide the cooked dish in small containers. You can freeze it and just microwave it once you crave for more. That’s how simple it is to enjoy this dish and preparing them is also equally hassle-free.
Let’s get to know more of the main ingredients that are in this dish. The lamb meat is preferred mostly in Western countries. This type of a meat is from a sheep that is younger than one year. It has a mild flavor and the color of the lean ranges from light to dark pink. Its fat is soft and creamy white to light pink. Compared to its counterpart the beef, lamb has few marbling of fat that makes it more leaner and tender. The lamb is a red meat that has essential nutrients that we can benefit from. It is high in iron than chicken that is needed for red blood cell production. It is also a great source of protein which composed of all necessary amino acids needed for body’s growth and maintenance. It is rich in vitamins and minerals such as Vitamins B12 and B2 which helps to release energy from food and is good for improving vision. It has also zinc that helps in fast wound healing, selenium, niacin, and phosphorous. All contribute to our wellness that comes from the lamb.
The name curry, on the other hand, has different connotations. First, curry refers to a leaf of a curry tree which grows in southern India. It has been used for thousands of years long before the British came to India and is most popular in southern India cuisine. Second, curry is described as a dish that the British called for the spicy dishes that they encountered during their stay in India. Lastly, it refers to curry powder that the British created to replicate the taste of the original Indian dishes. Historically, the word curry derives from Tamil word “Kari” which means sauce. It is used in British cuisine as a Western-style flavored sauce with curry powder to add to the meat in cooking. The typical British curry came from the Northern India style of spicy dishes. The taste of Britain’s curry has been simplified to decreased the hotter spices that make a milder version. It is then to say that curry was invented by the British that has now been adopted by other cuisines worldwide by using curry powder for its cooking. That’s quite a revelation to know for those that are not so familiar with the history of curry may easily think that it is an Indian thing which is very far from accurate.
One valuable component of curry powder is the turmeric. It what gives the curry a distinctive yellowish color and is used for fragrance and spice. The turmeric has curcumin in it that helps in the immune system for the reduction of plaque that free radical deposits in the brain that causes Alzheimer’s disease. Turmeric has an anti-inflammatory quality that decreases joint pains and deterioration.
Two of the ingredients of the curry powder namely cardamom and sweet basil are vasodilators that reduce the tension in blood vessels that lead to lowering the blood pressure that protects the heart from damage. Curry also has the cayenne pepper that has capsaicin which is an effective pain reliever for pains due to osteoarthritis and headaches. It does not only bring spicy flavor in a curry but it also adds vitamins and minerals such as Vitamins A, B6, K, manganese and some dietary fiber. Another component that is blended in curry is the coriander. A native of the Middle East and the Mediterranean, coriander herb is composed of seeds and fruits that contains essential oils and Vitamin C and A plus linoleic acid, phosphorous and iron. Together with the essential oils, vitamins, and minerals, it helps with the natural treatment of several conditions such as anemia, high cholesterol, inflammation, skin disorders, and menstrual discomfort for women. It is also used as an expectorant.
These are the marvelous reasons to love the slow cooked lamb curry. Not only that it tastes wonderful but also gives good nutrients for our body starting off with the way it is cooked down to the list of ingredients that gives a gastronomic delight with a dose of the healthy stuff. As we always say that the way for good food to be enjoyed is to cook it yourself. There’s just this satisfaction and a sense of accomplishment once you are able to achieve this feat. Once again, our recipe for slow cooked lamb curry will help guide you step by step in making this scrumptious dish. Give it a try and discover your untapped talent for cooking.
Slow Cooked Lamb Curry With Taro Root
- 4 tablespoons olive oil
- 2 lb (1 kg) trimmed and diced lamb shoulder
- 2 cups beef stock
- 16 oz (0.5 kg) fresh chopped tomatoes
- 8 sprigs coriander
- 1 lb (0.5 kg) diced taro root
- 1 ¾ cups coconut cream
- 1 sprig curry leaves
- Sea salt
- Fresh ground black pepper
- 1 tablespoon sugar (optional)
- 3 or 4 pieces cinnamon
- 1 teaspoon black peppercorns
- 5 cardamom pods
- ¼ teaspoon cumin seeds
- 5 cloves
- 1 teaspoon turmeric powder
- 2 tablespoons curry powder
- 1 chopped onion
- 5 chopped garlic cloves
- 1 tablespoon chopped lemongrass
- 1 tablespoon chopped galangal
- 1 tablespoon peeled and chopped ginger
- 1 tablespoon root and stalk coriander chopped
- ¼ cup olive oil
2 cups jasmine rice. Follow directions on the packet to cook
1. Put all the ingredients for the paste in a food processor and puree until smooth. Remove the paste and set aside
2. In a heavy-based pan over low heat, place cinnamons, black peppercorns, cardamom pods, cloves, cumin. Shake the pan until the spices are fragrant. Be careful, not to burn the spices and tarnish the flavor. Remove the pan from the heat add turmeric powder and curry powder, shake well
3. Marinate diced lamb with salt and pepper.Heat half of the oil in a pan over high heat, add diced lamb, stir and sear all the sides. Remove the pan from the heat, set aside
4. Heat the casserole pan over medium heat, add oil, the paste and the spices, stir until fragrant. Add tomato stir for 2 minutes then add the stock, coconut cream, curry leaves, seared lamb. Bring to the boil. Reduce to low heat, cover and cook for 45 minutes with a lid on, then add taro root, cook for 15 minutes or until the meat is tender. Remember to stir and skim the bubbles when simmering the curry. Season with sea salt and ground black pepper. Add sugar if use.
5. Place a cup of hot rice on the plate. Spoon the curry around, top with sprigs coriander and serve
- The curry can serve with bread instead of rice
- In this recipe, I cook lamb, but you can use beef instead of lamb
- You don't have to use Fragrant rice, use any kind of rice you prefer, Basmati rice can be a good choice
Amount Per Serving
% Daily Value
Total Fat 59.4 g
Saturated Fat 29.8 g
Cholesterol 162 mg
Sodium 544 mg
Total Carbohydrates 59.6 g
Dietary Fiber 6.2 g
Sugars 5.1 g
Protein 49.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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