Curried Lamb Loin

Submitted by: DH Editorial
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

4 lamb loins
2 tbsp garam masala
3 tbsp extra virgin olive oil
1 1/2 cups onion, small dice
1 cup carrot, grated
3/4 cup celery, small dice
2 cloves fresh garlic, minced
1 can chickpeas, drained
1/2 can (5oz can) tomato paste
1 (12oz) can coconut milk
2 tsp lime juice
Rub the lamb loin with garam masala and reserve the leftover spice. Heat the oil over medium-high heat and sear the loin all the way around. Remove from the pan and set aside. Add onion, carrot, celery and garlic, reduce the heat to medium and saute until the onion becomes translucent. Add chickpeas and tomato paste; stir thoroughly.
When pan starts to sizzle, add coconut milk and lime juice. Simmer stew over low-medium heat, allowing it to reduce and thicken a little. Season to taste. Return the lamb and continue to cook until the lamb is done to the desired level. Yield: 6-8


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