Saucy, aromatic, meaty foods are what life is all about. Well, my life, anyway.
Forget chicken soup. This is what your soul needs.
(Yield: 4 large or 6 smaller portions)
2 tbsp vegetable oil
1 lb lamb shoulder, cut off the bone, fat trimmed and discarded
1 large yellow onion, roughly diced
1 large carrot, sliced
1 orange bell pepper, chopped
3 garlic cloves, minced
8 oz canned tomato sauce
1 tbsp yellow curry powder
1 tbsp (2 tbsp for spicy food lovers) canned Panang curry paste, which looks like this
1 14 oz can unsweetened coconut milk
1/4 c water
Salt and freshly ground black pepper
Procedure: Rinse meat and pat dry with paper towels. Cut into 1″ cubes. Heat oil in a large pot or Dutch oven over a high flame and add lamb. Sprinkle with salt and pepper, and cook until browned on all sides, about 3 min, flipping once. Remove meat from pot, reduce heat to medium and add vegetables. Season with a pinch of salt and cook until slightly softened, about 5 min, stirring frequently, making sure to scrape bits from bottom of pot. Next add tomato sauce, garlic and curries. Stir and cook for 1 min. Then add coconut milk and water. Stir, cover pot tightly with a lid and bring to a boil. Once boiling, crack lid, reduce heat to low, and simmer for 20 min, stirring occasionally. Then remove lid and simmer for another 10 min. Turn heat off. Taste and re-season if necessary. Serve hot; over rice, if desired.