Fall lamb is here
We’ve got everything you need to make a warming winter stew
WINTER CURRY
Make it with our premium lamb stew meat, bone broth, and slow-rendered lard.
Melt lamb lard in a heavy pot (use vegetable oil if you must, but you’ll have a much richer, more flavorful stew with the lard). Salt and pepper your stew meat and brown it in the hot fat. Remove from pan and reserve. Finely mince ginger, garlic, and onion (abut 1 Tbsp of each). Sautee in the fat until tender and aromatic. Add preferred spices, like cinnamon stick, a few cloves, and dried hot chiles to taste. Then add your favorite curry powder (about 1 Tbsp) and stir over low heat until it thickens into a heavenly paste. At this point, we add our own frozen smoked tomato puree and frozen roasted sweet pepper puree—canned tomatoes would also do the trick. Add the meat back to the pan, cover with the bone broth, stir on medium heat, and put the lid on. Reduce heat to a simmer. Meanwhile, large-dice your winter vegetables (we like carrot, celery root, potato, and fennel), and add them to the pot. Cook, covered, until everything’s fork tender and thickened—about an hour.
