Kohlrabi & Lamb Curry
Kohlrabi is a popular vegetable in India, where lamb and curry have always been good friends. Read more in “Cooking Fresh with Kohlrabi.”
Ingredients
1.5 pounds boneless lamb stew meat (shoulder, neck or leg), cut into 1-inch cubes
3 tbsp. oil or ghee
1 cinnamon stick
1 whole star anise
6 whole cloves
½ tsp. whole cardamom seeds
½ tsp. coriander seeds
½ tsp. brown mustard seeds
1 small onion, minced
2 tbsp. minced green garlic or garlic scapes, (or 3 garlic cloves, minced)
1 tbsp. grated fresh ginger
1 or 2 jalapenos or other green chilies, (or to taste), chopped
¼ tsp. ground turmeric
Salt and black pepper to taste
1 can coconut milk
½ cup water
3 to 4 medium kohlrabi bulbs and their greens
¼ cup cilantro, for garnish
Directions
Heat 1 tablespoon oil or ghee in a heavy bottomed pan or Dutch oven over medium-high heat. Sear lamb for a couple minutes on each side until browned; remove to a plate. Scrape up and remove any burnt bits.
Add remaining 2 tablespoons oil to pan along with the cinnamon stick, star anise, cloves, cardamom, coriander and mustard seeds. Stir for a minute until the mustard seeds start to pop. Add onion and sauté for a couple minutes. Add garlic, ginger, jalapenos or chilies, turmeric, salt and pepper. Sauté for another minute, stirring a couple times. Add coconut milk, water and seared lamb. Bring to a simmer, lower heat and cover. Simmer for about 20 minutes.
Meanwhile, remove leaves from kohlrabi bulbs and wash both bulbs and leaves. Carefully peel the bulbs with a sharp paring knife and cut into 1½-inch cubes or wedges. Remove and discard stems from leaves. Coarsely chop leaves and set aside.
When the lamb has simmered for 20 minutes, stir in the cubed kohlrabi bulbs and replace cover. Simmer for another 20 minutes or so, until kohlrabi and lamb are tender. Stir in kohlrabi leaves, simmer another 5 minutes.
Suggestions
Serve over rice with cilantro.
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