‘Tis the season for young, lean, tender lamb. Not just mutton labeled “lamb” but real lamb. We cut the meat into ½ inch cubes and saved the bones in a freezer bag labeled ‘for bone broth.’ When we accumulate enough bones to nearly fill a 6-cup saucepan. We put them in with, 1 tablespoon of vinegar (to leach out the minerals), 1 or 2 sliced or diced carrots, depending on how skinny they are, plus ½ to 1 coarsely chopped yellow onion, and enough water to cover all the bones and vegetables. We simmer these ingredients until all the vegetables are cooked, remove the vegetables and eat them for supper or refrigerate them for another meal.
We do the same with bones from any meat. When the bones have simmered long enough for us to denude them of all remaining meat, we rescue that meat, toss the bones back into the saucepan and continue simmering, making sure the pan doesn’t run out of water.
Those cubes of raw lamb meat become part of this recipe:
Curried lamb with Rice
1 lb. lean lamb cut in 1/2 -inch cubes and browned in
3 Tablespoons coconut oil
2 Tablespoons finely chopped yellow onion
! Tablespoon curry powder*
1 cup bone broth, chicken broth or beef broth
1/4 to 1/4 cup thinly sliced celery, optional
2 Tablespoons minced parsley
Salt to taste
Combine all ingredients in a 6-cup saucepan. Bring to a low boil. Reduce heat to low and simmer until lamb is fork-tender. Serve over cooked rice. Our favorite is long-grain brown rice.
To Cook Brown Rice
1Tablespoon olive oil
1 cup long grain brown rice
2 ½ cups water
¾ teaspoon salt
Put the oil or butter into a 1-quart kettle or rice cooker. Add the rice and stir until each grain is covered with oil. Add the water and salt. Stir. Cover and cook 50 minutes or until the rice cooker signals that the rice is done.
To serve, heap the rice on a platter. Top it with the curried lamb. Complete the menu with a salad of sliced or diced tomatoes, cucumber and lettuce. Provide a choice of olive oil and red wine vinegar or balsamic vinegar or avocado dressing.