Mary had a little lamb. I ate it with curry and rice.

Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic.  The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.

Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..

Lamb Curry with Rice and English Peas

Curry in a hurry!

0 thoughts on “Mary had a little lamb. I ate it with curry and rice.

    • For the Lamb

      2/3 pound local, pastured lamb
      sea salt and freshly-ground black pepper
      3 tablespoons grass-fed ghee or clarified butter, divided
      1 plum tomato, cored and chopped
      1-2 Serrano chilies, stemmed and diced
      1 1/2 tablespoons freshly-grated ginger
      1-2 cloves garlic, minced
      1 scant teaspoon fenugreek
      1 teaspoon sweet cinnamon shards
      1/2 teaspoon sweet paprika
      1/2 teaspoon turmeric
      1/4 teaspoon hulled cardamom
      6 oz whole coconut milk

      Pinch off largish pieces of ground lamb and season lightly with sea salt and black pepper. Melt half of the ghee in a heavy skillet over medium heat until extremely hot but not smoking. Add lamb and sear until brown and crusty on 2 sides, then transfer to a side dish.

      Pour off all but a teaspoon of the fat, then add the rest of the ghee and stir to melt. Add the tomatoes, chilies, fenugreek, cardamom and cinnamon and cook, stirring often until tomatoes have lost their shape. Add ginger, garlic, paprika and stir until a thick paste has formed. Add coconut milk and stir to combine. Add lamb, reduce heat and simmer until lamb is heated through, about 10 minutes.

      Taste for salt and pepper then serve over rice. Garnish with fresh cilantro.

      For the Rice

      1/2 cup Bomba paella rice
      2 cups homemade chicken or vegetable stock
      1/2 yellow onion, diced
      1 teaspoon cumin seeds
      1 teaspoon coriander seeds, crushed
      1 tablespoon ghee
      1/3 cup fresh English peas

      Melt the ghee in a heavy skillet over medium heat until extremely hot but not smoking. Add the onions and cook until golden brown. Add cumin, coriander and rice and sautee briefly until the rice is coated in ghee and the spices are fragrant. Reduce heat to medium-low and add 1/2 of the stock. Stir and simmer until stock is absorbed, then add the peas and the rest of the stock and cook until rice is tender. Taste and adjust for salt.

  1. Ren, I’ve been a lurker on your blog for awhile, and I felt compelled to take a break from my studying to let you know that your blog is a wonderful reinforcement of the beauty, tastiness, and appeal of real food, straightforwardly prepared. You cook like I cook, and remind me that I’m not a wingnut for doing it. I’m a med student, and am surrounded by instafake food, and often feel pressured to cook and eat instantly. This blog is one of the things that reminds me that health is developed slowly, and that our bodies are worth doing well by.

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