Nordic Moon Ranch's Most Excellent Ground Lamb
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 680.38 g ground lamb
- 1 large onion, finely chopped
- 29.58 ml olive oil
- 29.58 ml your favorite curry powder (I use Rogan Josh)
- 177.44 ml red wine or 177.44 ml beef broth
- 19.71 ml tomato paste
- 2 clove garlic
- 4.92 ml salt
- 0.61-1.23 ml red pepper flakes (for you pepper bellies out there) (optional)
- 2.46 ml ground cumin
directions
- In a large, preheated heavy skillet over medium heat, brown lamb evenly.
- Drain of all fat.
- In same skillet, saute onion in olive oil until soft.
- Using mortar and pestal, grind garlic to a paste with the salt.
- Add paste to onions in skillet.
- Stir in curry powder and red pepper flakes if used.
- Return lamb to skillet and add tomato paste and broth or wine.
- Reduce heat and let simmer for 10 to 20 minutes, or until flavors have blended and liquids are thickened.
Reviews
-
One thing I dislike about lamb is the gamey flavor, and this recipe gets rid of that. It has a pleasing complex flavor. I really enjoyed this recipe, My pan was too hot when I added the wine, so it ALL evaporated instantly. I added enough more to keep the meat from sticking, and that fixed the problem. Hubby really enjoyed this when I followed the recipe exactly. The first time I made it, I added too many pepper flakes. So, if you follow the recipe, you will enjoy it I'm sure. This is a keeper!
-
A friend brought over some ground lamb for me to cook. Choose this recipe and was glad I did. I followed it to a "T" except increased broth to a full cup. Made spaghetti squash for her to serve this over. I have pretty much stopped eating meat but this smelled so good, I could not stop myself from eaating some. Really yummy!
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RECIPE SUBMITTED BY
Bev in NY
Barneveld, New York
COVID found us on the east coast so our travels came to a halt. We are now planted in Watervliet, NY. Kind of enjoying it. Back to cooking in an updated kitchen and having all my toys. Good times!