 Much tastier than it looks. This recipe doesn't scale at all with the frying pans I've got so it only comes in the one size.
|
 Anyhow, start chopping the veg into stew-sized chunks as soon as the news comes on.
- 2 medium onions (8 oz)
- 3 celery stalks (6 oz)
- 1 good size carrot (6 oz)
- 1 medium potato, ½ inch dice (8 oz)
- 1 TBSP minced ginger
- 2 green onions, sliced
- ½ cup quartered cherry tomatoes
|
Then get a medium bowl ready with
- 1 ½ TBSP flour
- 1 ½ TBSP curry powder
- ¼ tsp salt
Put everything aside and then go do your thing for a while.
 Carry on. Cut |
- 1 lb Ground Lamb (or a pound of something else)
into 16 cubes and roll those into meatballs. Roll them around in the flour mixture. Get a pretty big frying pan handy - my second biggest frying pan is 11 inches and does the trick. Fry meatballs in a bit of butter and oil until brown. Add in veg
but not the cherry tomatoes or green onions and sauté for a bit. When the liquid is mostly gone throw in the rest of the curry and flour mixture that the meatballs didn't get. Stir it all up.
 Get all the leftover goodness in the curry bowl by rinsing with |
- 1 container (4 cups) chicken broth
which you then stir into your stew. Simmer for an hour or so until the consistency is what you want. Kind of stewy. If it gets too dry add more stock.
 What goes with? Better get on it. Rice is good, or noodles. Baguette or fresh bread is better. |
 Stir into your stew |
- the cherry tomatoes
- the green onions
 Dinner's ready! |
You can make this in less time by cutting the potatoes into ¼ inch dice and only adding ½ container stock. Maybe a half pound of lamb to make smaller meatballs. Then simmer aggresively for a half an hour or for 45 minutes at normal.