Braised Curry Lamb

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 lbs lamb butt, cubed (or shoulder)
• 1 onion, diced 1/2 inch
• 3 stalks celery, diced 1/2 inch
• 1/2 cup curry powder
• 1/4 cup turmeric
• 1 tablespoon flour
• 1 cup white
• 1 cup orange juice
• 1/4 cup oil (or more, for searing the lamb)
• 1 cup beef broth

Recipe

• 1 place lamb and vegetables in a container for marinating.
• 2 in a small skillet, slowly heat the curry and turmeric until smoky, but not burnt.
• 3 placed the spices over the lamb along with the and orange juice.
• 4 mix together, cover and refrigerate, preferably overnight.
• 5 preheat oven to 350°f.
• 6 remove the lamb from the marinade (reserving the marinade).
• 7 heat oil in a large pan until hot.
• 8 add lamb and sear on all sides.
• 9 remove the lamb and place into an oven proof pot with a lid (dutch oven).
• 10 add the onions and celery to the pan and saute until soft.
• 11 add the flour and slowly stir in the marinade.
• 12 cook until reduced by half.
• 13 all the beef broth and raise the heat.
• 14 when the liquid boils, pour it over the lamb and cover.
• 15 place into the oven for at least 2 1/2 hours (or cook in a slow cooker).
• 16 serve with coconut rice.