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.
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.
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.
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.
It was warming and delicious, just what we needed with the temps getting lower and lower!
Flaunting your lamb 😉
Sorry but we do get good lamb up here! Not grain fed, that’s for sure. 🙂
I love the sound of this combination …
Thank you. With it getting cold I love to have parsnip dishes.
Fabulous. I wish I wasn’t the only one in the family who loves lamb.
Yeah that’s a shame. I don’t do much seafood because my husband and son really don’t like it despite trying it often.
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. 😉
Oh it’s important to quality check your food regularly. If you are lucky there will be some left over to share!
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!
It’s very good for you but it doesn’t have a strong flavour. However it isn’t cheap so I’m not sure if I’ll keep cooking with it. Can’t decide.
I figured it was! I’ll probably just stick to my olive oil for most things!
I’ve been trying different oils because olive oil can’t take too much heat and I want healthy dishes. Yet another experiment!
You might like Alton Brown’s “There will be oil” episode, if you haven’t seen it – I have a link for the transcript, which has some good info and is so much faster than watching the whole show!
http://www.goodeatsfanpage.com/season12/oil/oil_trans.htm
Thanks!