Ingredients
- 2 tablespoons Olive Oil
- 1 pound Lava Lake Lamb Leg meat trimmed of any fat and sinew and cubed into 3/4″ pieces
- 1 Large yellow Onion- Peeled and Julienne
- 1 small Carrot – Peeled and Julienne
- 1/2 cup golden raisins
- 3 tablespoons Yellow Curry
- 1 tablespoon Anise Seed
- 2 tablespoon Fresh Ginger, peeled and Grated
- 1 tablespoon sesame Seeds
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon cayenne
- 2 Cups Chicken Stock
- 1 can Coconut Milk
- 1/2 bunch cilantro- chopped
- juice from one lime or lemon
- Kosher Salt to taste
Directions
In a large saute pan or wok, brown all of the lamb pieces in the olive oil. Add the carrots and onions and brown each of them together with the lamb. On a plate, measure out all of the dry ingredients and then add them to the browned lamb. Cook the spices with the lamb for 1 or 2 minutes until the lamb is thoroughly coated with the spice mixture. Add chicken stock, coconut milk and lime juice. Reduce heat and simmer until thick, about 5 minutes. Check seasoning and serve hot with rice.