Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
This was a 6 pound lamb roast that started with a nice fat cap, making the meat tender and juicy. After serving it sliced the first night, I cut the leftovers into bite-sized cubes and made a stew for my daughter with potatoes, celery and peas, Shepherd Pies for us and finally this curry served over jasmine rice.
Curry is a strong spice in both flavor and scent. I could still smell curry two days after cooking it! It pairs nicely with turmeric and both have significant health benefits. Curry powder is a medicinal superfood, packed with healthy spices. Turmeric is the spice that gives curry its yellow characteristics. Studies show that turmeric’s active compound, curcumin blocks several inflammatory chemicals reducing inflammation throughout the body.
Variations: For a non-creamy sauce, you can leave out the sour cream or for a non-dairy option, substitute with a half cup of coconut cream. You can leave out the chickpeas and add diced veggie such as carrots, celery and bell peppers when you add the lamb but you will need to cook a bit longer until they are cooked through.
Ingredients:
- Olive or vegetable oil
- 1/2 cup diced yellow onion
- 2 cloves diced garlic
- 4 teaspoons curry powder
- 2 teaspoons turmeric powder
- 2 cups diced, cooked lamb
- 1 can dieced tomatoes
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 can chickpeas (also known as garbanzo beans), rinsed
- 1/2 cup sour cream (plus some for garnish)
Directions:
- Sautee the onion until translucent.
- Add garlic and sautee a few more minutes until fragrant.
- Add the curry and turmeric and mix well.
- Add the diced lamb, chicken stock, diced tomatoes and tomato paste and stir until combined.
- Cook on medium-high for 5 minutes until bubbling.
- Reduce heat to simmer and add rinsed and drained chickpeas; simmer for 15 minutes.
- Gently fold in the sour cream and combine.
- Simmer another 2 or 3 minutes and serve over rice with a dollop of sour cream on top (optional).
- Season with salt and pepper to taste.
My version of Shepherd’s pie with mashed potatoes, lamb and peas in a savory sauce wrapped in puff pastry; smoked lamb roast.
Vivo O Sonho 