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!