Curry Spiced Braised Lamb
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Category
Entrees
Ingredients
- 2 Tbsp. oil
- 2 1/2 pounds lean boneless shoulder or leg of lamb, cut into 1-inch cubes
- 2 garlic cloves, peeled and minced
- 2 cups finely chopped peeled onions
- 1 green mango, peeled and chopped
- l fresh jalapeno pepper, seeded and finely chopped
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2 Tbsp. The Spice Hunter Curry Seasoning
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1 tsp. The Spice Hunter Ground Allspice
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1 tsp. The Spice Hunter Cinnamon
- 1 tsp. salt or to taste
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1/2 tsp. The Spice Hunter Ground East/West Indies Nutmeg
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or freshly ground 100% Organic Whole Nutmeg
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1/4 tsp. The Spice Hunter Ground Madagascar Cloves
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1/8 tsp. The Spice Hunter Ground Red Pepper
- 1 (14 1/2-ounce) can chicken broth, undiluted
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1 The Spice Hunter Mediterranean Bay Leaf
- 2 Tbsp. fresh lime juice
- Cooked rice
- Toasted coconut for garnish
- Lime wedges for garnish
Directions
Heat oil in a large heavy skillet or Dutch oven. Brown the meat in batches over medium heat; remove with a slotted spoon. Add garlic and onions to pan; cook for about 5 minutes or until tender but not browned. Stir in mango, jalapeno pepper, curry seasoning, allspice, cinnamon, salt, nutmeg, cloves, and red pepper. Cook, stirring occasionally, for 3 to 4 minutes. Add browned meat, chicken broth, and bay leaf to pan. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 to 2 hours or until lamb is tender. Remove the bay leaf and stir in the lime juice. Serve over rice; top with toasted coconut. Garnish each serving with a lime wedge.
