Bahamian Lamb Curry
- In a saucepan large enough to hold the lamb in a single layer (or in batches) over moderate heat, heat the oil.
- Pat the lamb cubes dry with paper towels and brown them, over medium high heat, for about 10 minutes until brown on all sides.
- As each batch is done, remove them to a bowl.
- When the lamb is brown, discard the fat from the saucepan and replace it with the butter.
- Melt the butter over moderate heat, then add the onion and celery and cook uncovered, stirring once or twice, for about 5 minutes or until tender.
- Add the garlic, curry powder and cumin and saute for about a minute to cook the spices.
- Add the tomato paste to the curry, then whisk in the chicken broth, thyme and bay leaf.
- Return the lamb to the saucepan and add the carrots and potatoes and season with ½ teaspoon of salt.
- Bring the liquid to a boil over high heat, cover and simmer, over low heat, with the lid ajar, for 1 to 1¼ hours or until the lamb and the vegetables are tender.
- Strain the solids, and thoroughly degrease the juices.
- Discard the bay leaf and return the degreased juices to the saucepan.
- Over high heat, boil the juices down until 1 cup remains.
- Add the coconut milk, return the meat and vegetable solids to the pot and simmer the stew to reheat.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve over plain boiled rice and garnish with cilantro.
- ↑ If you can't find boneless lamb shoulder, buy 3 to 3¼ pounds of lamb shoulder chops. When you get them home, cut out the bones and remove as much of the fat as possible. Cube the remaining meat into 1-inch dice.