Lamb curry
========== 2023-11-29 *


This recipe can be found at CURRY D'AGNEAU façon papy Jipe. Published here with his permission.

Comment: The website referenced above (trucapapy.com"), written with lot of humour, run by a retired cooking school professor, photograph and also photography professor, philosophe, reporter and writer is full of recipes, hints and information on food and cooking. It is a must read for any amateur cook, and I am sure quite a few professional cooks as well.
I really encourage you to first read this entry in his blog as he gives a lot of interesting information, not to mention a few pictures (in french).
For my first attempt at his recipe, I used deboned chicken legs.
Papy JP specifies that one can use lamb (shoulder), but also chicken or turkey. Obvioulsy cooking time will depend on the kind of meat used.
Here I modified the quantities for 4 servings but I did not modify the recipe in any way.

4 servings

Ingredients:
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700 to 800 g of meat of your choice (see text - more weight if there are bones)
1 medium size onion ~50 g.
1 garlic clove
1 to 2 tablespoons curry powder (pref: Madras)
500 to 600 ml coco milk
1 large apple
1 to 2 tomatoes (~50 g)
1 to 2 ripe bananas
2 dl cream (15%)
Salt
EVOO


Preparation:
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Prepare the meat, degrease and cut in large chunks (3 to 4 cm) if appropriate.
Peel and deseed the tomatoes, cut then in small chunks.
Chop the onion.
Finely chop the garlic.

Later, while the meat is cooking, peel the apple and cut it in small cubes of less than 1 cm on the side.


Realisation:
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In a pot with a little oil, place the meat (possibly in batches) and cook on both sides for a couple of minutes without coloring. Reserve in a bowl.
Sprinkle the meat with the curry powder and mix.
In the same pot, with a little EVOO and a pinch of salt, sweat the onion.
Return the meat to the pot.
Add the garlic.
Add the coco milk.
Salt a bit.
Cover and simmer.

When the meat is nearly cooked, add the tomatoes and the apple cubes.
Add the cream.
Finish the cooking.

Finaly, to thicken the sauce, peel and fully mash the bananas. Add the mash to the sauce, and mix. Add salt if necessary.

Serve with rice (Basmati).