Okay, I know I’ve been a bad blogger and haven’t written anything in like a whole month, so I’m apologizing by giving you a lamb recipe I created myself! But before we get to that, I want to update you a bit on my life right now.
Last I told you, Bella and I were doing the Game On! Diet with some friends. Well, we lost by LESS THAN 4 POINTS!! Oh man, so crazy. We may have lost some money, but we learned a LOT about healthier eating patterns. Over the holidays, we did our best to not go crazy with all the traveling and money spending we were doing. We did pretty well and we’re both only a couple pounds away from our finishing weights from the Game On! Diet, but we ate WAY more sodium and exercised WAY less in the last month, so we can feel the swelling in our bodies.
Currently, I’m trying to get myself back on that exercise track. Right after the last 5K that Bella and I did, I started having really bad heel pain in my left heel. I discovered it was plantar fasciitis. Not fun. So, even though I WANTED to run more with Bella, it was too painful for days afterwards, so I’ve basically been giving it a rest. It’s getting better, but it really pushed my exercising off track I have a new years resolution of exercising/moving for at least 20 minutes a day, but so far I’ve only been cooking and cleaning a lot more! I have yet to get my tired bum out of bed and in front of the kinect for a serious sweat session. And now we’re both experiencing the winter blues and trying not to let it affect us too much.
There was a period of time when I was hardly cooking at all. I was just making lame food and didn’t feel excited about it…. then I bought an Indian cookbook! I’ve always loved Indian cuisine and now I am really starting to understand the palate and spices that go hand in hand for that perfect Indian flavor. That jumpstarted my cooking again. Things I’ve made in the last month:
- Boursin Garlic and Herb Mini Quiches
- Balti Butter Chicken
- Lentils and Rice
- Shrimp Korma
- Chicken in Creamy Coconut Sauce
- Miso Chicken and Rice Soup
- Maple Glazed Chicken and Roasted Acorn Squash
- Curry Braised Lamb with Indian Spiced Sweet Potatoes and Rice
- Homemade White/Wheat French Baguettes
- Simple Broccoli Soup
Those are just the ones I can remember! And they’ve all been wonderful. The french baguette will definitely be a recipe posted in the near future! I have to make some more since we ate it all. Half of the dishes listed above were recipes I made up myself, so the creative juices have really been flowing. Along with a jump in culinary awesomeness, I’ve pretty much come to the conclusion that I need to go to culinary school. I just want to fine-tune my skills and get a certificate so that I have the street cred to work in a few bistros and kitchens before I open up my own! I don’t know when I’ll go, but I’m hoping it will be within the next few years. Until then, I’ll just keep watching all the kitchen/culinary shows I can on netflix, try out new recipes and scour through all my cookbooks and come up with tasty dishes to test out on friends and co-workers.
Now!…. Let me give you a little lamb. I went to the store hoping to find some tenderloin or another cut of lamb to use in some indian dishes, but the selection they had was pitiful and the prices were high! Well, it’s lamb. Lamb is always a bit pricey. But then I looked down and saw these long racks of ribs with a price of $2 per pound! Um whoa. The “breast of lamb”, also known as lamb spareribs or shortribs is an often overlooked cut. But if you’re like me and you need a little lamb flavor in your life now and then without shelling out a week’s pay for it, then this is the cut for you. It’s got a lot of fat on it and the amount of actual MEAT on it is a bit sparse, but the flavor is spectacular. AND it cooks faster! And since my internet was being pooey and my recipe books didn’t have any specific lamb rib recipes to go on, I decided to make my own… and it was awesome. Make sure you use a dutch oven if you have one. It makes the whole process quicker and more efficient.
Curry Braised Lamb with Indian Spiced Sweet Potatoes and Rice
PointsPlus Per Serving: 13
Calories Per Serving: 475
- 8 spareribs (or 8 oz of another cut), 21 PP
- 1 tbsp vegetable/canola oil, 4 PP
- 1 tbsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp ground cloves
- 1/8 tsp paprika
- 1/8 tsp salt
- dash of pepper
- enough warm/hot water to cover the bottom of the dutch oven up to 1/2 inch
- 1 bay leaf
- 1/2 large sweet potato, peeled and cut into 1 inch cubes, 3 PP
- 1/2 large white onion, sliced
- 1 cup dry rice (jasmine, basmati or white, unless you want to use brown, then you need to adjust for the longer cooking time and extra water needed), 17 PP
- 1/2 piece cinnamon stick
- 1 tsp canola/vegetable oil, 1 PP
- 1 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp ground cloves
- dash of pepper
- 1 cup water
1. Heat a dutch oven up over medium-low heat. Pour in 1 tbsp oil as it warms. Blot the lamb with a paper towel to take off any extra moisture. Mix together the curry powder, garlic powder, cloves, paprika, salt and pepper and rub over all sides of the lamb. Once dutch oven is hot, brown the meat on all sides.
2. Once all sides are browned, take out the lamb and set to the side while you pour out all but 1-2 tbsp of the melted fat from the dutch oven. Put the lamb back in and pour the right amount of water into the dutch oven to reach 1/4-1/2 inch up from the bottom. Add the bay leaf. Bring the liquid to a boil and then put on the lid and lower heat to a simmer.
3. Simmer the meat, flipping every so often to that all sides get good moisture. Keep doing this for about 40 minutes.
4. Rinse the 1 cup of rice in water and drain.
5. Take out a pot and warm up the tsp of canola oil. Add onions and potatoes and saute for about 3-5 minutes. Add curry powder, salt, cloves, pepper and cinnamon stick and mix together. Let cook for about a minute. Then add rinsed rice. Mix together. Pour in 1 cup of water, mix and bring to a slight boil, then lower heat to a simmer and cover. After about 10 minutes, uncover rice, mix up and determine how much more liquid is needed. Take the needed liquid from the dutch oven… all the spiced juices and lamb fats! It will flavor the rice even more.
6. 40 minutes will get lamb spareribs to a well-done state, so if you want your lamb to be more tender, take that into consideration. 30 minutes might just do the trick. Once all your food is done cooking, let the lamb sit in it’s juices for about 10 minutes before serving. Then, layer the rice and potatoes on the bottom and top with the lamb. Serve immediately and enjoy!