Lamb shoulder curry with potatoes
Ingredients
For
4
personnes
- 1 kg of lamb shoulder (boneless and cut into cubes)
- 6 large potatoes
- 1 large sweet potato
- 80 cl of vegetable stock
- 300 to 400 g of chopped tomatoes
- 1 large yellow onion
- Two cloves of garlic
- 2 tablespoons of olive oil
- 2 tablespoons of curry powder
- Fresh coriander
- Salt, pepper
Tip
For this lamb shoulder curry, we recommend an PDO olive oil from Provence for its aromas of herbs and raw artichoke, which may be complemented by notes of banana, hazelnuts, fresh almonds and tomato leaves. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica, Vallée des Baux-de-Provence. Or French olive oils from the Picholine range, such as Aglandau and Olivière...
Instructions
- Finely chop the peeled onion. In a casserole dish, fry the onion in PDO Provençal olive oil for 6 minutes until golden. Peel and remove the germ from the garlic. Add the crushed garlic, followed by the curry powder, and fry for 2 minutes. Season with salt and pepper, then stir in the cubes of meat. Leave to brown for 5 minutes, then add the chopped tomatoes and simmer for 5 minutes.
- Pour in the vegetable stock and stir. Bring to a simmer, then leave to simmer for 30 minutes, covered.
- Peel the potatoes and sweet potato, rinse them under cold water, then cut them into wedges. Place them in the casserole dish, add a little water if necessary, then put the lid back on and continue cooking for 30 minutes.
- Serve the lamb shoulder curry piping hot, with the sauce and potatoes. Sprinkle with chopped fresh coriander.
Tip
For this lamb shoulder curry, we recommend an PDO olive oil from Provence for its aromas of herbs and raw artichoke, which may be complemented by notes of banana, hazelnuts, fresh almonds and tomato leaves. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica, Vallée des Baux-de-Provence. Or French olive oils from the Picholine range, such as Aglandau and Olivière...
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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