We have used it a few different ways, our fav so far has been marinating it overnight in some combo of herbs, vinegar and oil--and then grilling it on skewers.
I had yet to try Stewing the meat. So here is my version of a Stewed Sweet Lamb Curry.
Sweet Lamb Curry
(adapted from a recipe I found on allrecipes.com--it had flour and brown sugar and raisins)
2 lbs cubed lamb ( pastured, grass fed if at all possible)
salt and pepper to taste
6 tbsp butter, divided
3 T coconut oil
1 large onions, chopped
1.5 tbsp honey (local)
2 T curry powder
1 large (or 2 small) granny smith apple, cubed
1 cup chicken stock (gluten free)
1/2 cup dried fruit (apricots or raisins, or combo?)
1 T lemon juice
1. Season Meat with Salt and Pepper. Melt half of butter and all coconut oil in bottom of heavy dutch oven over Med-High Heat. Cook lamb in batches till golden brown on all sides, about 5 min per batch. Set aside.
2. Reduce heat to medium and add remaining butter. Stir in onions, and cook until the onions are soft and translucent. Stir in honey, curry powder, apples, stock, apricots, and browned lamb. Bring to a boil over Med-High and then reduce heat to Med-LOW, cover, and simmer until the lamb is very tender- 1 to 1 1/2 hours.
Stir in the lemon juice and cook 2 minutes before serving.
Serve this with roasted cauliflower perhaps???
The verdict--- I thought it was too sweet. I will totally omit the honey next time. But there will be a next time. My whole family ate it right up. I was the only one who wanted less sweet- but I really feel like it will still be plenty sweet with just the dried fruit... I also forgot the T lemon juice in the end-oopps!! I am sure that would help a lot to cut through the sweetness.
no pics, sorry!
no pics, sorry!