Creole Curried Lamb
|Boneless lamb shoulder||4 Pound|
|Chopped fresh ginger||1 Tablespoon|
|Ground coriander||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Onions||2 Large, cubed|
|Garlic||3 Clove (15 gm), blanched, peeled and pureed|
|Chicken stock||4 Cup (64 tbs), heated|
|Jalapeno pepper||1 , chopped|
|Plantain bananas||1 , sliced|
Preheat oven to 350 Â°F (180 Â°C).
Trim fat from lamb and cut meat into 1-in (2.5-cm) cubes. Set aside.
Mix spices and herbs together in small bowl; set aside.
Heat oil in ovenproof saute pan over high heat. Add half of cubed lamb and sear on all sides. Season with salt and pepper. Remove lamb from pan and set aside.
Repeat procedure for remaining lamb. Set all seared lamb aside.
Add onions and garlic to hot pan. Cook 6 minutes over medium-high heat. Mix once during cooking.
Stir in spice mixture and cook 4 minutes. Return lamb to pan and stir well. Sprinkle in flour, mix and cook 5 minutes.
Add chicken stock and jalapeno pepper; season with salt. Mix and bring to boil. Cover and cook in oven for 1 1/2 hours.
Several minutes before stew is cooked, heat butter in frying pan over medium heat. Add sliced plantain and cook 1 minute on each side. Gently stir plantain into stew. Serve over egg noodles.