Tipperary Lamb + New Potato Curry
Things are going to go a bit crazy in the next few weeks. Someone recently made fun of me and my penchant for list-writing, so I think I’ll go ahead and write this post in list form.
- My daughter is going to preschool on the first of September. My daughter. Is school aged. I could have sworn we just brought her back from the hospital. I could have sworn I wasn’t old enough to have a child in school. But there you go. Next week, my baby will be taking her first step toward complete and utter independence from Mama. I’m not sure how I feel about that.
- My other baby is going to be minded by someone other than me for a few hours a day while Maeve is in school. I’m not sure how this is going to go either, but I’m happy enough knowing she’s being cared for by a good friend and I will literally be across the street the entire time.
- I’m starting a business. I have no capital, no “starting a business” experience and no idea how this is going to go. I’m giving it a shot. I’m giving it a year. If it works, great. If not, I’ll be content in the knowledge that I started off small enough to (hopefully) not lose that much money.
- “Janine! You’re starting a business?! What business?”, I hear you asking. Well, readers, maybe I’ll be ready to speak more about it next week or the week after, but since I’m still waiting on a few things I will keep a lid on the details for now.
So yeah. Things are happening. Scary, exciting, crazy things. I hope you tag along with me for the journey.
A good curry always calms me down at the end of the day – especially lamb curry made with delicious Tipperary lamb from Lacey’s Butchers in Thurles and new Irish potatoes. I threw in some spinach to make it look healthier, but honestly – it’s not a bad dish. It’s made with really great ingredients, a little olive oil and lots of spicy TLC (and salt). A bit of basmati rice, a dollop of natural yogurt and a sprinkling of fresh coriander bring it to proper meal status.
Tipperary Lamb + New Potato Curry
1 lamb shoulder, deboned and cut into large-ish chunks
500g new potatoes, cut in half or thirds (make them the same size as the lamb chunks)
1 really big onion, or two smaller ones
3 cloves garlic, smashed and finely chopped
1 Tbsp fresh ginger, finely chopped
1 bunch fresh spinach, washed and coarsely chopped
1 tbsp tomato paste
2 tsp garam masala
1 tsp turmeric
1/2 tsp cayenne pepper
1 L (4 cups) hot beef stock
Salt, to taste
Juice of one lemon
Natural yogurt and Fresh Coriander, for serving
- Heat a large dutch oven or any heavy-bottomed, large pot on the stovetop on high. It needs to be smoking hot before you start cooking.
- When it’s well heated, add 2 Tbsp olive oil, then add the chopped onion. Cook the onion for 5 minutes, stirring frequently to avoid burning. Then add the lamb to brown.
- When the lamb is browned, add the garlic, ginger and spices. Cook an additional 2-3 minutes, until fragrant (don’t get scared if the bottom of your pot is starting to look brown – that’s all flavour).
- Add the tomato paste and mix thoroughly through the other ingredients, cooking an additional minute. Then add the hot beef stock. Bring to a boil.
- Turn the heat down so the curry is at a simmer. Cook until the lamb is slightly tender and the sauce has reduced by half (about an hour), then add the potatoes. (If you need to add more stock at this point, go ahead. Even some hot water is fine if you think the sauce is too thick).
- Continue to simmer until the potatoes are fork tender, the lamb is completely tender and the sauce coats the back of a spoon. Add the fresh spinach and stir through until wilted.
- Season to taste using the salt and lemon juice. I like lots of acidity, but some don’t. Just go with your gut.
- Serve over hot rice or warmed flatbreads, a dollop of yogurt and a sprinkling of fresh coriander.
PS: I wasn’t asked to write nice things about Lacey’s Butchers in Thurles. I just really like their stuff. They don’t even know I’m writing this, or that I made this delicious curry with their gorgeous lamb.