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Lamb Curry

2 lbs Harvest Haven Lamb Curry Sausage, sliced

2 Harvest Haven onions, chopped (about 3 - 4 cups)

3-5 cloves of Harvest Haven garlic, crushed

2-3 tablespoons ghee (clarified butter)

2-3 tablespoons curry powder (to taste)

2 teaspoons salt

1 tablespoon black pepper

1 tablespoon ground coriander

1 tablespoon cumin

1 teaspoon fresh rosemary, chopped

1 teaspoon thyme, dried

2 slices of lemon, with rind

2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups)

1/4 cup (40 g) of golden raisins

1 1/2 cups (350 ml) Harvest Haven lamb bone broth

1 1/2 pounds (680 g) Harvest Haven potatoes, quartered

Chutney, yogurt, and/or cooked rice to serve

Heat the ghee in a large, thick-bottomed pot (with cover) or Dutch oven on medium-high.

Working in batches if necessary, brown the meat well on all sides and remove it from pan.

Make the curry base: Lower the heat to medium-low and add the curry powder to the ghee. Cook gently for a minute or two.

Add onions and garlic and cook 5 minutes.

Return the lamb to the pan, and add the coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, bone broth, and salt.

Bring to a simmer, lower the heat to low, and cover the pot. (You can also put the pot in a 300°F oven).

Cook for 2 hours.

Add the potatoes and cook for another 45 minutes.

Taste for salt and add some more curry powder or add cayenne if you want things spicier.

Serve over cooked rice with chutney and/or yogurt for drizzling over top.

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