Nose to Tail Lamb Curry

If you eat meat, then it’s worth checking out the lesser known cuts. The bits that need long, slow cooking give back so much flavour in return for a few hours of low temperature cooking.

I’ve never really been sure why people would go “Eeew!” at the thought of ears or feet, when they’re quite happy to eat the rest, so when I saw lamb neck on sale at the butcher I just had to get some and give it a try.

I will not pretend that this is a quick recipe. It absolutely isn’t. The pulling together at the end isn’t very difficult though, and doesn’t take that much time as the meat is already cooked.

Stage 1
6 – 8 pieces of lamb neck – rinsed well to rid them of any bone shards or chips
1 large carrot chopped in half
water to cover
Stock powder of your choice (I used Essential Cuisine’s veal)

Bring to the boil, then simmer, covered, for four hours. The meat should be ready to come away from the bone.
Leave to cool overnight.
Remove the solid fat from the stock, and discard. (I throw it in the bin wrapped in newsprint)
Save the stock, it freezes well in a tupperware.
Start taking the meat from the bones.

When you have a pile of meat, you can put it in a covered container in the fridge for a few days, as I did, or use it right there and then.

1 medium sized aubergine, cubed (about 2cm sq pieces)
1 tbs good coconut oil
1 tbs ghee (or just use 1 more tbs coconut oil)
2 cloves smoked or normal garlic, sliced thinly
1/2 cup coconut cream or milk
1 tbs curry paste of your choice
1 can of Merchant Gourmet lentils (or you can use chick peas)

Gently heat the oil with the garlic, you don’t want the garlic to colour.
Add the aubergine cubes and toss well in the oil.
Cover, and leave to cook down for 20 minutes. Undercooked aubergine is a thing of horror.
Once the aubergine has acquired some colour, add in the lamb and mix well to coat.
Pour in the coconut cream, and then mix in 1 tablespoon of Patak’s tikka masala paste.
Give it all a good stir, and add a bit more coconut milk if you feel it needs a little more sauce.
Cook that down, covered, for about an hour, then tip in the lentils to warm through, uncovered, for the last ten minutes.
It’s a complete meal, so you don’t need bread or rice. and it will improve with time.

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