When I was growing up, my parents always cooked an array of cuisines from Italian to Swedish to 1970's chicken-in-a-bag. One of my absolute favorite things to eat was my dad's lamb curry. I have no idea where he got the inspiration for this meal, but I am sure glad he decided to do it. We always had it a day or two after we had a leg of lamb. I never really liked the leg of lamb meal that we had, but I knew that soon we would have this curry made with the leftovers. When my best friend Natalie knew that we were having it, she would run across the street to partake in its goodness. Yesterday was cold and miserable here, so I decided to transport myself to the good ole days with my dad's lamb curry. I bought some ground lamb from my local butcher at Baron's Meats and Poultry and rushed home to make this delight. This is truly a meal that the whole family can enjoy- my son even loved it!
1 pound ground lamb
4 very small yellow potatoes, peeled and diced
5 baby carrots, sliced
1 medium yellow onion
1 orange bell pepper
2 cloves of minced garlic
1 large tablespoon of curry powder
1 cup of short-grain rice
2 cups of water
In a large skillet, sautee the ground lamb until cooked, drain the fat and set meat aside. In the same skillet, sautee the onions and garlic with some olive oil until slightly cooked and then add the carrots, potatoes and bell peppers. Add a pinch of salt to bring out the flavors of the veggies. Then add the cooked meat and stir together. Add the rice and toast the rice with the veggies and meat. Add one cup of water at a time and slowly simmer the mixture together. Add the curry powder (add more if you like it extra spicy). Once the water has evaporated, add the other cup of water. Let cook slowly until rice is cooked. Salt and pepper to taste. You may add some grated cheese or grind nutmeg on top of it to serve.