On days when the weather is a little overcast. I often hanker for a comforting meal. Something substantial rather than the usual lighter meals of two-thirds veggies and one-third protein I go for during the summer months. Today is one of those days. I woke up to grey skies that just will not be beat. The weather was messing with my mood, and I needed a great meal to curl up in front of the TV. Hence today’s recipe – mild lamb curry.
I used sirloin chops in this recipe, which is a cut from the leg. Sirloin chops are meaty and tender, and their lower price point makes them a very attractive option for a curry.
Mild lamb curry is by no means a quick and easy dish to create. The lamb should be marinated overnight, and then stewed slowly.
When stewing lamb, I like to make sure the flavors in the recipe really penetrate the meat. Consequently, I marinated the lamb in ground clove, cumin and salt and pepper. If you skip this process in the recipe, you will have to cook the lamb much slower and for much longer, and you may still not get the flavor you’d expect.
This mild lamb curry recipe has a plethora ingredients, but that’s often the nature of curries. I would suggest you measure and prepare all the ingredients in advance, to avoid that scurry around the kitchen trying to make this recipe happen. That’s a recipe for disaster!
If you plan on serving wine with this curry – DON’T. Wine really doesn’t work with this mild lamb curry at all. Instead go with beer, maybe one from Asia, or your favorite beer if you have one.
As I mentioned, this mild lamb curry, takes time to create, so perhaps you should set aside a couple of beers for the cooking process too. Enjoy.