This is another hybrid of curry and bone broth which seems to becoming a bit of a mid-week special around here. It works on the basic principle of slow cooking some ‘bone in’ lamb, together with vegetables and spices with plenty of water. Today the leek gets top billing, because it was a giant of a thing – almost filling the pan before I’d had chance to put anything else in. Cooked with a big dollop of coconut oil, turmeric, cumin, chili powder, garlic, ginger, cinnamon stick, a few cardamon pods, star anise, a couple of small and feisty fresh chillies and a whole lemon (cut in half and squeezed) …it’s really going to be hard to go wrong with that list, isn’t it? Added some chopped dried apricot, a few carrots and celery sticks. Then in with some bone in lamb leg steaks and covered with water and a good splash of apple cider vinegar Put in a cup of red lentils (I really just can’t help myself – they were sitting there staring at me)
Cooked for about 5 hours on a low heat. We had it with fresh tomato chutney and cucumber mint yogurt (amongst other things …but to list them could appear greedy).