Spicy Lamb Curry

17 Jul

Summer in San Francisco. This almost sums it up, you can’t get the full reality until the you’ve experienced the wind. Cold, bone-chilling, wind. I’m not being dramatic here (I didn’t write that in ALL CAPS) and I’m not going to quote Mark Twain, but foggy, balmy, windy,  54 degrees is not the typical stuff summer dreams are made of. BBQ’s, sundresses, beaches, picnics, sunbathing…. all compromised by the lack of any actual sunshine and that WIND.

After spending the last few years in what I now consider tropical paradise, San Diego, it is taking me a bit of time to readjust to the climate here in the north. I’ve managed to acclimate (kicking and screaming) with a new devotion to layers, multiple hot showers each day, always hot tea/coffee  (sure do miss an iced coffee here and there), and the comfiest of comfort foods. This here, being no exception.

A big warm steaming bowl of this curry at the end of a cold day is just what I love. Savory, spicy, rich, and filling. Like a big hug in a bowl, though I don’t really like hugs that much, so more like a big SF Giants win in a bowl. You get what I mean.

Why you should eat this? 

If you are in another part of the country that is experiencing a heat wave or even summer weather in general – save this recipe until you cool down. Or maybe you have AC? Turn it up and make this.

If you are here in San Francisco or maybe reading this from the North Pole (what’s up, Santa!) then I’ve got something for ya. Eat this because it is good. It is not terrible for you and it is super easy. I can literally whip this up in 20 minutes, put it in the pot to simmer and jump into my second or third shower of the day.

Serve over a heap of brown basmati rice and warm naan. So good. Pro tip: if you’ve given up on eating gluten, eat this with white corn tortillas in lieu of the naan, because eating this with your fingers is the way to go.

I like to use ground lamb here, but have tried it with ground turkey and it is a very good substitution. If you are more inclined to use a ground beef, go for it.

Spicy Lamb Curry (Servings: 4-6)

  • 1 lb. ground lamb
  • 24 0z jar of  marinara sauce
  • 4 tbsp. curry powder
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 1 jalapeno, small dice
  • 1 red bell , small dice
  • 3 scallion, chopped
  • salt and pepper
  • brown basmati rice , cooked
  • naan (or corn tortillas)

Heat a bit of oil in a 4 qt. dutch oven or pot.

Add ground meat, a little salt and pepper and let it brown.

Once brown, remove from pot and set aside.

Add onions to the same pot to brown, scraping up bits of the remaining ground meat from the bottom of the pan (if you have a little wine here, you can add a splash to help with the scraping).

Add red bell, jalepeno, and garlic.

When the onions are translucent, add browned meat back in.

Give a good stir and add curry powder.

Add marinara sauce and stir. Bring to a boil and turn down heat to simmer. I know, my photography skills are incredible, right? I’ll work on this… promise.

Let the curry sauce simmer for about 20 minutes, you want the marinara to reduce a little, give the veggies time to absorb flavor, and the curry spices to really release all of their super flavored goodness (legit culinary term).

Test for seasoning, if you need more salt and pepper – do it. Also, if your jalepenos weren’t spicy enough for you, add some red chili flakes. Be brave, it’s cold outside!

Serve over the brown basmati rice and garnish with chopped scallions, eat up. WITH naan or tortillas AND your fingers.

TRUST ME, SO GOOD (dramatic flare)!!!!!

Nichole

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