CREOLE CURRIED LAMB
I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook.
Provided by daisygrl64
Categories Creole
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 350*F.
- trin fat from lamb and cut meat into 1inch cubes, set aside.
- mix spices and herbs together in small bowl, set aside.
- heat oil in ovenproof saute pan over high heat. add half cubed lamb and sear on all sides. season with salt and pepper, remove lamb from pan and set aside.
- repeat procedure for remaining lamb, set all seared lamb aside.
- add onions, and garlic to hot pan, cook 6 minutes over med-high heat. mix once during cooking.
- stir in spice mixture and cook 4 minutes. return lamb to pan and stir well. sprinkle in flour, mix and cook 5 minutes.
- add chicken stock and jalapeno pepper. season with salt. mix and bring to boil. cover and cook in oven for 1 1/2 hours.
- several minutes before stew is cooked, heat butter in frying pan over med heat. add sliced plantain and cook 1 minute on each side. gently stir plantains into stew.
- serve over egg noodles.
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Ampumuza Confidence
[email protected]This recipe was a disappointment. The lamb was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Md Mominul Islam Jibon
[email protected]I've been making this recipe for years and it's always a favorite. The lamb is always tender and juicy, and the sauce is packed with flavor. I usually serve it with rice and vegetables, but it's also great on its own.
Prince Ben
[email protected]This dish was easy to make and the results were impressive. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I served it with rice and vegetables and it was a hit with my family.
B M Rabbi
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The curry spices were perfectly balanced and the lamb was cooked perfectly. I served it with rice and it was a delicious meal.
Jameel Ali
[email protected]This recipe is a great way to use up leftover lamb. I made it with some leftover Easter lamb and it was delicious. The curry spices really helped to elevate the flavor of the lamb.
Ilyas Rasoli
[email protected]I followed the recipe exactly and the lamb turned out tough and the sauce was bland. I'm not sure what went wrong.
Zaw Htet
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by using less cayenne pepper. The lamb was very tender and the sauce was flavorful. I served it with rice and it was a satisfying meal.
Lili Yaden
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb is always cooked perfectly and the sauce is so delicious. I usually serve it with rice and vegetables.
Sani Bhitrikoti
[email protected]This dish was easy to make and the results were amazing! The lamb was so tender and the sauce was rich and flavorful. I will definitely be making this again and again.
Girleanu Andrei
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of lamb, but I'm so glad I did! The curry spices really complemented the lamb and made it very flavorful. I served it over rice and it was a delicious meal.
Mowlid Dahir Ali
[email protected]This Creole curried lamb was a hit at my dinner party! The flavors were complex and well-balanced, and the lamb was fall-off-the-bone tender. I will definitely be making this again.