Actor and VOCM open line host Pete Soucy was thrilled by the reaction he received from One Chef One Critic’s audience. He said to me, “I can’t begin to tell you how much positive response I’ve had to the episode. Man, that show has great viewership. People I never expected to see it – let alone go out of their way to contact me – called to rave about it.” Thank you, Pete. Gosh, we’re blushing. Let’s see how many of you rave about Pete’s curry recipe. I did.
Ingredients
- 5 lb (2.3 kg) lean lamb shoulder
- ½ cup (125 ml) butter
- 1½ cup (375 ml) onion, finely chopped
- 2 Granny Smith apples, cored and cubed
- 6 tbsp (90 ml) chopped preserved or crystallized ginger
- 2 tbsp (30 ml) brown sugar
- ½ tsp (2 ml) black pepper
- cayenne pepper to taste
- 4 tsp (20 ml) salt
- 6 tbsp (90 ml) curry powder
- ½ tsp (2 ml) crushed dried mint
- 4 cups (1 L) milk
- 1 cup (250 ml) coconut milk
- ½ cup (125 ml) grated coconut
- ½ cup (125 ml) freshly squeezed lime juice
- ½ cup (125 ml) lamb or chicken stock cooked rice
- raisins and toasted slivered almonds
How to Make It
- After removing bones and excess fat, cut lamb into 1-inch cubes. Melt half the butter on medium high in large frying pan. Add onions and cook until transparent. Remove onions with slotted spoon and drain on paper towels.
- Add remaining butter, and brown lamb cubes in batches to avoid cubes touching one another. Set lamb aside in a cooking pot.
- Return onion to pan and add apples, ginger, sugar, black and cayenne pepper, salt, curry powder, mint, and milk. Mix well. Reduce heat and simmer for 10 minutes. Pour pan mixture over lamb and bring contents of pot to a slight boil. Reduce heat to low and simmer, covered, for 1 hour.
- Add coconut milk and grated coconut to pot. Cover and cook 5 minutes. Stir in lime juice and stock (enough to make sauce your desired consistency) and simmer for 15 minutes or until lamb is tender. Do not boil. Serve with hot cooked rice to which raisins and toasted slivered almonds have been added.
