Bahamian Lamb Curry

==Ingredients==
* ¼ cup vegetable oil
* 2 lb boneless lamb shoulder 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. or beef chuck, trimmed of fat and cut into 1-inch cubes
* 2 tbsp butter
* 1 cup finely diced onion
* ½ cup finely chopped celery
* 3 cloves minced garlic
* 3 tbsp curry powder
* ½ tsp ground cumin powder
* 1 tbsp tomato paste
* 4 cups chicken broth
* ¼ tsp dried thyme
* 1 bay leaf
* 2 cup peeled carrots, cut into ½-inch dice (4 medium)
* 3 cup peeled, all-purpose potatoes, cut into ½-inch dice (1½ pounds)
* ½ tsp salt
* ¾ cup coconut milk, regular or light
* 2 tbsp fresh lime juice
* salt and freshly ground black pepper
* ¼ cup chopped cilantro, for garnish, optional
* cooked rice and cilantro for serving
==Directions==
# 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.
== Notes ==
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Category:Bahamian Meat Dishes
Category:Beef chuck and blade Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Cilantro Recipes
Category:Coconut milk Recipes
Category:Curry Recipes
Category:Lamb shoulder Recipes
Category:Lime juice Recipes
Category:Onion Recipes