Did you know it’s National Curry week ? Yep October 10-16 2016. But you don’t have to wait for curry week to have Lamb Curry. This is super easy and the lamb meat it so tender. I get craving me some ! This is the closest recipe I could find to my G’ma’s so enjoy!

Prep and cook time: About 30 minutes

Makes: 4 servings

1-1/2 cups long-grain white rice (or Minute Rice, whatev)

1 pound cooked lamb, fat-trimmed (or 1 pound raw lamb, just cut it into chunks  and cook it up first)

1 teaspoon vegetable oil

1 cup chopped onion

2 cloves garlic, minced

2 Tablespoons curry powder (we use 4 Tablespoons)

1-3/4 cups chicken broth (just use the whole can! Or,  substitute: 1 can organic coconut milk

2 Tablespoons cornstarch

Salt and cayenne

A couple of handfuls of sliced carrots

1. In a 2- to 3-quart pan, combine rice and 2-3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover and simmer until rice is tender to bite, 10 to 15 minutes longer. (OR, just follow the instructions on whatever rice you’re using!)

2. Cut the lamb into stew meat size chunks

3. In a 5- to 6-quart pan over medium heat, combine oil, onion and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.

4. Add curry powder and carrots stir until spices are fragrant, about 30 seconds.

5. Stir in meat. Add 1-1/2 cups broth or coconut milk and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl over rice.