Lamb and Parsnip Curry

After leaving the warmth of Texas I needed to make a warming dish.  We could see snow this week, hopefully it’s just a dusting.  With a prediction of another harsh winter, it can take its time arriving.  I wish autumn didn’t go by so fast.

A curry would do the trick. Not only did the co-op have some lamb they also had some parsnips which I thought would be a nice pairing.

Lamb curry 1 2014

I chopped up half an onion and 4 cloves of garlic.  I sauteed them in avocado oil for a few minutes to soften then added about a cup of chopped parsnip.  Cook for a few minutes more.

Lamb curry 2 2014

Add diced lamb to brown.  Then add 2 cups of vegetable bouillon and bring to a simmer.  Be careful how “hard” you simmer because you don’t want to toughen the meat.  It can be a balance depending on how much time you left yourself to cook the dinner.  Reduce the broth by at least a third.

Lamb curry 3 2014

For seasoning I added a few spoonfuls of Red Thai Chilli Paste, 1-2 tsp of ground tumeric, 1 tsp of garam masala, a bit of cumin, and salt and pepper to taste.  Add some chopped pepper, mushrooms, and fresh cilantro.  Just as it finishes cooking add a few grape tomatoes that have been halved.  Stir well and serve over basmati rice.

Lamb curry 4 2014

It was warming and delicious, just what we needed with the temps getting lower and lower!

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14 thoughts on “Lamb and Parsnip Curry

  1. This is a dish I would serve to guests this Winter. What I am eagerly anticipating, however, is the trial run, when it’s just me and this pot of goodness. On 2nd thought, maybe 2 trail runs will be needed. 😉

  2. This looks so good, and I love parsnips! 🙂 I’m curious about the avocado oil – while I’ve heard of it, I haven’t tried it – does it impart a flavor or is it pretty neutral? I imagine it’s pretty good for you!

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