Curried Lamb

DSC_4238 (1600x1060)We wanted to do something a bit different with some lamb meat we found the other day.  This recipe looked fairly easy and I had everything for the curry mix except cardamon.  A quick search found that nutmeg and cinnamon would sub for it so I went that way, using about a half tablespoon of each in lieu of the cardamon.DSC_4239 (1600x1060)There was quite a bit as it turned out but I went ahead with all of it even though I was short of the lamb called for in the recipe, I only had 1-1/4 lbs.  Didn’t make a huge difference.  Stir all that with the lamb added back for a minute and then add the broth.DSC_4240 (1600x1060)Bring it to a boil then cover and simmer for a while.  Mine went an hour and a half, maybe longer, before the lamb was tender enough to suit me.  I took the lid off and increased the heat to reduce the gravy at the end.  The recipe suggested stirring in yogurt and lemon juice before serving but I decided that wouldn’t be pretty enough.  LOLDSC_6969 (1600x1060)There are many curried lamb recipes that had more veggies, potatoes and tomatoes were often mentioned and there are many variations in the range of curry spices.  Curries are a whole ‘nother thing and you can spend lots of time exploring them, they amount to an entire cuisine.  This one today wasn’t particularly hot with the 1/4 teaspoon of cayenne but you can certainly suit your own taste.

Garlic with a Sammich Under It

Genoa salami, pepperoni, provolone with olives and an olive oil/red wine vinegar vinaigrette with sliced garlic and dried oregano.  Gave the oil and the garlic with the oregano a good warming before adding some brown mustard and whisking in the vinegar.  Wrapped the sammich in foil and gave it 15 minutes in a 400 oven.  Could have spent a little longer.  It was fine as it was.


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Tuscan Panzanella Salad

This is great with grilled chicken or steak.


Tuscan Panzanella Salad:

  • 1 cup basil leaves, torn
  • 4 green onions, sliced
  • 6 kalamata olives, halved or sliced
  • 3 large tomatoes, cut into 1-inch pieces
  • 1-15 oz can cannellini beans, drained
  • 3 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • ½ tsp pepper
  • ¼ tsp salt
  • ¼ cup shredded parmesan cheese

large bowl


In serving bowl, combine basil, onions, olives, tomatoes and beans.  Whisk together vinegar, 1 tbsp olive oil, garlic, salt & pepper.  Toss with tomato mixture and refrigerate until serving.  Just before serving, add to bread bowls and toss with croutons and parmesan cheese.


Bread Bowls:

  • 2 small loaves Shepard (round) bread
  • 1 tbsp olive oil or butter

baking sheet


Cut each loaf in half to make two bowls.  Hollow out the loaves to make bread bowls.  Tear the torn bread into 1-inch pieces, toss with olive oil and spread onto baking sheet and bake at 350° until toasted for croutons.