Stewed Curried Lamb with Green Plantain Dumplings

lamb-curry

This dish is prepared in 3 easy steps in Platinum cookware. A simple marinade to coat your lamb, a very quick way to cook your plantain without water maximizing nutrition, and an easy homemade curry to build and stew.

FEATURED PRODUCTs: 4qt Roaster, 2qt Saucepan, and
Small Combination Bowl with Vacuum Lid & Pump

Ingredients:

  • 1lb lamb stew meat (boneless or bone-in)
  • 4 large shallots diced
  • 1 sweet potato cubed 1”-2” pieces
  • 8 cloves garlic minced
  • 2” long piece fresh ginger finely chopped
  • 6 whole cloves
  • ghee or olive oil
  • 1 can garbanzo beans or 1/2 cup fresh chick peas soaked overnight in water
  • 1 habanero or scotch bonnet pepper finely minced
  • 1 tbsp fresh cilantro
  • 1 small can tomato paste
  • 3 fresh very ripe tomatoes pureed or 1 can pureed tomatoes
  • 1 cup water or stock of preference
  • 3 green or semi-ripe plantains
  • 1 tbsp madras curry powder or more to taste
  • thyme
  • clove
  • cayenne pepper
  • black pepper
  • pinch of salt

Lamb Marinade:

  • Juice of 1 fresh lime
  • 1 tbsp tomato paste
  • 1 tbsp hot pepper sauce of your preference
  • 2 tbsp fresh mint
  • 1 tsp brown sugar

Mix all ingredients together well and coat your lamb pieces with marinade. Shake some dry cayenne pepper, thyme, salt & black pepper on lamb and place in small combination bowl with plastic vacuum lid. Use pump to extract air out of bowl & refrigerate at least one hour.

Directions: (Plantain Dumplings)

Peel plantains, cut in halves lengthwise and place in 2qt saucepan. Throw in a pinch of salt, cover and turn stove to medium heat. Once temperature knob reaches 40 degrees, turn oven to low and allow plantain to cook for 20 minutes until very soft. Drain plantain of any moisture, return to pot and with a pestle or potato masher, mash plantain until creamy and soft and creamy. Form into dumplings while still warm and add directly to served up stew dish.

Directions: (Curry Stew )

Preheat 4qt Roaster on medium heat. Saute diced up shallots until translucent and soft. Stir in minced garlic, ginger, whole clove, and use a little olive oil or ghee here for flavor. Cook for one minute until aromatic. Then, stir in madras curry powder, and 1/4 tsp each dried clove and thyme with a little broth or water to make into a paste. Let sizzle 1-2 minutes again until aromatic. Next, saute lamb stew meat in sizzling curry mixture for a few minutes. Once lamb has browned on the outside, stir in sweet potato, garbanzo beans, rest of broth, 1/2 small can tomato paste, rest of lamb marinade, and fresh pureed tomatoes. Lastly, add finely minced habanero pepper to taste for extra heat! Please note, for pepper flavor only without the heat, de-seed your habanero. Cover 4qt Roaster and keep burner on medium heat until thermal knob reaches 60 degrees, then turn burner to simmering low. Continue to simmer stew on low heat for 45 minutes or until lamb is soft and tender and potato is cooked through.

plated curryVoila! Serve hot with dumplings and basmati rice.