{"id":1436,"date":"2020-09-09T19:09:00","date_gmt":"2020-09-09T23:09:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=1436"},"modified":"2021-03-12T19:23:32","modified_gmt":"2021-03-13T00:23:32","slug":"jacques-pepins-lamb-curry-with-apples-and-potatoes","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/jacques-pepins-lamb-curry-with-apples-and-potatoes\/","title":{"rendered":"Jacques Pepin’s Amazing Spicy Lamb Curry with Apples and Potatoes"},"content":{"rendered":"\n
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One of the chef I admired the most is Jacques Pepin*. I have been following his work since watching his cook shows on PBS, and recently all of his wonderful short videos on FaceBook. I own many of his cookbooks. The man is a genius in the kitchen! This Lamb Curry with Apples and Potatoes recipe is one of my favorites for a hearty dinner. It is flavorful, spicy and not too hot! <\/p>\n\n\n\n

This recipe uses lamb breasts, one of the least expensive cuts of lamb**. The lamb breast is usually quite fatty but extremely flavorful when cooked over a longer period of time. However, the fat can be rendered off, then cooked slowly to ensure the meat is tender and delicious.

My family and I really enjoy the taste of this dish. It\u2019s a wonderful balance of lamb meat, with the sweetness imparted by the apples and onions, combined with the slightly starchy potatoes all simmering in a gloriously spicy saucy mixture. The curry tastes divine served with crusty bread, on top of a bed of rice, or with fresh roti or naan. We have eaten it with all! <\/p>\n\n\n\n

So please join me as we cook up this delectable dish from start to finish. Let’s go!
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* Please check out my other post on Jacques Pepin’s method of cooking using foil packet or en papillotte<\/em> here => Quick Sausage En Papillote: Awesome Recipe from Jacques Pepin<\/a><\/p>\n\n\n\n

**I\u2019ve included a link to a guide that briefly talks about the various cuts of lamb<\/strong> at the end of this post. <\/p>\n\n\n\n

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Ingredients for Lamb Curry with Apple and Potatoes<\/h2>\n\n\n\n

You will need the following items for this Lamb Curry. I am listing the items roughly in the order in which it will be used in the recipe. <\/p>\n\n\n\n

The base of this curry will be 2 pieces of lamb breasts, about 3 pounds total. They usually come in a strip like bone-in ribs. <\/p>\n\n\n\n

For sweetness and texture, we will be using:
2 onions, chopped and 2 apples, skin on, cored and roughly chopped.<\/p>\n\n\n\n

And for the curry sauce, we will need:
2 tablespoons curry powder
1 teaspoon chili powder
2 tablespoons tomato paste
2 \u00bd teaspoons salt. All of these 4 ingredients will form the paste. To that we will add roughly 3- 4 cups of water to create a beautiful simmering sauce.<\/p>\n\n\n\n

Finally to add starchiness and to thicken the curry, we will be using
6 medium potatoes, peeled and quartered <\/p>\n\n\n\n

And, a last optional ingredient – 3 stalks of green onions, thinly sliced for garnishing the curry. I think a pop of green color really adds to the visual appeal of the curry. You can also use chopped cilantro or parsley. <\/p>\n\n\n\n

In addition, you will need a large heavy-bottom pan. I used my large 5 quarts enameled cast iron braiser for this curry. I think it’s the perfect size for this curry. It also is the best stovetop to tabletop serveware to minimize clean up! <\/p>\n\n\n\n

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How to put together Lamb Curry<\/h2>\n\n\n\n

To start, let’s gather all the ingredients. <\/p>\n\n\n\n

\"Lamb
Lamb breasts, apples, onions, potatoes, curry powder and tomato paste. <\/figcaption><\/figure>\n\n\n\n

Preparing the lamb<\/h3>\n\n\n\n

We will prepare the lamb breast first. First, wash and pat dry the lamb breasts. Trim and remove most of the visible fat from the top of the lamb breasts, leaving the fell, or pink skin on top. <\/p>\n\n\n\n

\"Lamb<\/figure>\n\n\n\n

Next, cut each piece of breast between the ribs. <\/p>\n\n\n\n

\"Lamb<\/figure>\n\n\n\n

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Cooking the lamb<\/h3>\n\n\n\n

Then, arrange the lamb ribs in one layer in a large dutch oven type pan (thick bottom pan) and cook them over medium heat for about 20 minutes. <\/p>\n\n\n\n

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Make sure to cover the pan. Turn the lamb pieces every now and then, until all the surfaces are well browned. <\/p>\n\n\n\n

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This step will render and melt most of the fat from the lamb breasts. <\/p>\n\n\n\n

Preparing the Apples and other ingredients<\/h3>\n\n\n\n
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When waiting for the lamb to cook, start preparing the other ingredients. Trim and chop the onions. Then, core and coarsely chop the unpeeled apples. <\/p>\n\n\n\n

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Next, peel and quarter the potatoes. Cut larger potatoes into smaller pieces so that they cook evenly.<\/p>\n\n\n\n

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And then, slice the green onions or other greens (if using).<\/p>\n\n\n\n

Putting it together<\/h3>\n\n\n\n
\"Rendering<\/figure>\n\n\n\n

When ready, transfer the ribs to a plate, and discard the fat from the pan.<\/p>\n\n\n\n

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Next, add the prepared chopped onions to the pot and stir for a minute. Then place the browned lamb ribs back in the pot.<\/p>\n\n\n\n

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After that, add all the remaining ingredients – chopped apples, curry powder, chili powder, tomato paste, and salt to the pan.<\/p>\n\n\n\n

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Mix well, and add 3 cups of water, or slightly more until most of the lamb pieces are covered.<\/p>\n\n\n\n

\"Lamb<\/figure>\n\n\n\n

Bring to a boil. Then, reduce the heat, cover, and simmer gently on low heat for approximately 30 minutes.
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